Pittsburgh salad
Delight in the bold flavors of Pittsburgh salad, featuring fresh greens, crispy bacon, cheddar cheese, and tangy ranch dressing. A culinary delight!
Ingredients:
- 110g white balsamic
- 30g Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 110g 80/20 vegetable olive oil blend
- 1 head iceberg lettuce
- 60g grapeseed oil
- 450g 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
Instructions:
- Prepare the dressing by combining vinegar, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil until the mixture is smooth and well combined.
- To make the salad, start by peeling and washing the lettuce. Slice the lettuce from top to bottom into quarters. Heat grapeseed oil in a saute pan over medium-high heat. Season each medallion with salt and pepper on both sides before placing them in the pan. Cook the medallions for 2 to 3 minutes on each side, working in batches if necessary. Once cooked, set the medallions aside to rest. Arrange the lettuce on a plate and top with tomatoes, onions, blue cheese, and 2 ounces of the prepared dressing. Serve the salad immediately.
Summary:
- Calories: 3352 kcal
- Fat: 292 g
- Protein: 128 g
- Carbs: 55 g
- Potassium: 3129 mg
- Magnesium: 214 mg