Steak and Horseradish Salad

I’ve been trying to get better about using leftovers and this salad used up a few things in the fridge: leftover rib-eye from father’s day, a sub par tomato and some bits of cheese. I’m also still on a diet so am focusing on salads for lunch. Though this is a simple salad for one, the recipe could be easily expanded to serve more. Just add more water to the horseradish and then increase the amount of horseradish to taste.

This one took about 3 minutes to put together because the greens were already washed and dried and the steak was leftover. I had even sliced it before putting it in the fridge. The strong flavor of the dressing helped punch up a boring grocery store tomato.

Steak and Horseradish Salad
serves 1
2 small handfuls of mixed greens or lettuce (I used an arugula mix) washed and dried
2-3 ounces leftover steak, sliced
1/2 medium tomato, chopped
1/2 teaspoon prepared horseradish (not horseradish sauce)
1/2  to 1 ounce cheese, crumbled or grated (I used smoked aged jack, but gouda or mozzarella would work well)
1 teaspoon water
a few grinds of black pepper

  1. Mix greens and tomato in a bowl
  2. In a small bowl, mix together water horseradish and black pepper
  3. Pour dressing over greens/tomato mixture
  4. Top with steak and cheese
  5. Enjoy!
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2 Responses to Steak and Horseradish Salad

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  2. Mia Bowering says:

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.”

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