Pittsburgh Salad

Name: Pittsburgh Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams white balsamic; 454 grams beef medallions; 237 milliliters crumbled blue cheese; 28 grams Dijon mustard; 57 grams grapeseed oil; 1 teaspoons ground black pepper; 1 teaspoons ground white pepper; 1 head iceberg lettuce; 118 milliliters red onion rings (1/4-inch thick); 1 teaspoon salt; 1 teaspoon sea salt; 1 large vine ripe tomato, sliced 1/4-thick; 113 grams 80/20 vegetable olive oil blend

Need A mixture of balsamic, sea salt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the balsamic glaze you could follow this main course with the Orange Glazed Cranberry Bread as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

For the dressing: In a small bowl, whisk together the vinegar, mustard salt and pepper. Next, slowly drizzle in the oil until smooth and emulsified.

Ingredients you will need

Salt And Pepper

Mustard

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

For the salad: Peel and clean the exterior of the lettuce head, then from top to bottom, slice and quarter the lettuce. Next, over medium-high heat, add grapeseed oil to a saute pan and allow to warm.

Ingredients you will need

Grape Seed Oil

Lettuce

Equipment you will use

Frying Pan

Sprinkle both sides of each medallion with the salt and pepper, and then add the medallions to the pan. Allow the medallion to cook, in batches if needed, for 2 to 3 minutes on the first side, and then flip and repeat the process. After cooking the second side, remove and allow the medallions to rest. To build the salad, lay the lettuce on plate, and then add the tomato, onion, blue cheese and 2 ounces of dressing and serve.

Ingredients you will need

Salt And Pepper

Blue Cheese