Wwsteak Salad With Creamy Horseradish Dressing Food

STEAK SALAD W/CREAMY HORSERADISH DRESSING

Steps:

• STEAK:.
• Season steak with salt and pepper.
• Cook until medium-rare - approx 8 min - and place on cutting board and tent with foil. Let stand for 10 minute Slice thinly accros the grain.
• DRESSING:.
• Whish mayo, milk, horseradish, salt and pepper.
• SALAD:.
• Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden - approx 5 minute.
• Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing.

W.W.STEAK SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Prepare grill. Sprinkle steaks evenly with salt and pepper. Put steaks on grill rack coated with cooking spray. Grill 5 minutes on each side or til desired degree of doneness. let stand 10 minutes before slicing.
• While steak stands, mix lettuce, tomato and cucumber in large bowl; divide evenly among 4 plates. In small bowl, mix sour cream, red onion and next 4 ingredients, stirring with a whisk til well blended.
• Top salads with steak slices. Drizzle salads evenly with dressing. Makes 4 servings.

HORSERADISH DRESSING

Steps:

• Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl.
• Season to taste with salt and pepper.

ROOT VEGGIE SALAD WITH HORSERADISH DRESSING

Steps:

• In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.

SMOKED MACKEREL & BEETROOT SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins - if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.
• Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.

STEAK SALAD WITH CREAMY DRESSING

Steps:

• Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
• Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
• Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.

GRILLED STEAK SALAD WITH HORSERADISH DRESSING

Steps:

• Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
• Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
• Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

THE REALTOR'S EMERALD ISLE CREAMY HORSERADISH SALAD DRESSING

Steps:

• In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors.
• Serve on salad of fresh mixed greens.