Prep Time: 15 minutes
I wish I could take credit for this salad, but it is a recipe
that I have added to my repertoire thanks to my departed
father-in law, it is a recipe that he acquired from a restaurant
that has long since gone out of business. My wife's family
always had this salad when they grilled steaks and was always
served with cornbread cakes in which they would take a cornbread
mix and slightly thin it in order to make griddlecakes. The
cornbread cakes are a must because they are great to soak up the
juices from the salad. This salad is like a beet slaw, now don't
let this discourage you, beets are by far my least favorite
vegetable, but I love this salad and when you try it your going
to love it too, I guarantee it!
Recipe:
2 tbsp finely chopped green onions 1 can (15oz) sliced beets
(keep juice) add equal amount of diced tomato's to beets add
chopped Iceberg lettuce equal to tomato's and beets combined
Dressing:
3 slices of beets 2 tbsp beet juice 1 ½ cups mayonnaise ½ tsp.
dry mustard 1 tbsp. White vinegar 1 tsp. A-1 sauce 2 tsp. sugar
Method:
In a blender puree dressing until smooth, pour dressing over
salad ingredients and toss well, refrigerate for approximately 1
hour, serve with cornbread griddlecakes and enjoy.
PS, don't tell my wife!
Find more recipes on
http://www.cigar-review.com
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
