Pittsburgh Salad

13 ingredients
8 steps

Ingredients

  • 4 ounces white balsamic
  • 1 ounce Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 4 ounces 80/20 vegetable olive oil blend
  • 1 head iceberg lettuce
  • 2 ounces grapeseed oil
  • 1 pound beef medallions
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large vine ripe tomato, sliced 1/4-thick
  • 1/2 cup red onion rings (1/4-inch thick)
  • 1 cup crumbled blue cheese

Directions

  1. 1
    For the dressing: In a small bowl, whisk together the vinegar, mustard salt and pepper.
  2. 2
    Next, slowly drizzle in the oil until smooth and emulsified.
  3. 3
    For the salad: Peel and clean the exterior of the lettuce head, then from top to bottom, slice and quarter the lettuce.
  4. 4
    Next, over medium-high heat, add grapeseed oil to a saute pan and allow to warm.
  5. 5
    Sprinkle both sides of each medallion with the salt and pepper, and then add the medallions to the pan.
  6. 6
    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.
  7. 7
    After cooking the second side, remove and allow the medallions to rest.
  8. 8
    To build the salad, lay the lettuce on plate, and then add the tomato, onion, blue cheese and 2 ounces of dressing and serve.

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