Tuesday, July 2, 2013

Horseradish....a key ingredient in Bloody Mary's and this Recipe!

I think horseradish and butterscotch are two flavors that don't get the press they deserve.  A girls beach trip last year introduced me to my first Bloody Mary and the key ingredient horseradish!  More recently, Trader Joes came out with a horseradish hummus that is so amazing I am officially addicted!  Butterscotch....a few haystacks now and then and I'm good but still working on the perfect recipe for Butterscotch scones, stay tuned!  

Ok...so, let's talk about this salad and the fact you can make the dressing in a mason jar (yes, the same mason jar I will feature later this month in a Bloody Mary Bar....and now we have come full circle!)  At dinner in Atlanta a few weeks back I had a delicious salad topped with develed eggs, steak and a lemon horseradish vinaigrette....here is my version.  Perfect for summer, great for eating healthy, easy to make and assemble and no need for a side item because you have your veggies and protein all in one.

This salad would be great topped with grilled shrimp, fish, chicken, even a portabella mushroom...I think it is my favorite "Tailgating Tidbits" recipe this season!

Flank Steak Salad with Lemon Horseradish Vinaigrette

½ cup plain Greek yogurt
1 ½ T Prepared horseradish
1 T Dijon mustard
Juice and zest from 1 lemon
salt and pepper
½ cup olive oil

Put all the ingredients in a mason jar an shake well.  
Taste and adjust seasoning accordingly. 
(Can also do in a bowl, just whisk everything together)

Flank Steak:
Give your flank steak a little splash of olive oil,             
and a generous sprinkle of salt and pepper.  
Grill on smoking hot grill until desired tenderness

Baby argula
Sliced avocado
8 slices crumbled bacon
Blue cheese or gorgonzola crumbles
Caremelized red onion*
8 deviled eggs*

*To caramelize red onion, slice a large red onion 
and sauté in 4T olive oil on med heat until 
soft and tender. 

Deviled Eggs:
6-8 hard boiled eggs, sliced, yolks added to bowl
Mash yolks with 2 T Dijon,  3 T mayo, salt, pepper and 
a dash or few shakes of:
Garlic powder, celery seed, cayenne pepper, dry mustard
Add yolk mixture back to eggs and garnish with a bacon crumble and paprika

To assemble salad place arugula on large serving plate
Add all ingredients listed under salad
Thinly slice flank steak on the bias
Top with Lemon Horseradish Dressing

Click Here To See Me Cook This Dish

Click Here for a Printer Friendly Version