Steakhouse Salad Recipe
House Greens | Shaved Iceberg | Green Olives | Lardons | Hearts of Palm | Hard Poached Egg | Heirloom Tomato | Lemon Vinaigrette | Pickled Shallots | Cotija
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Ingredients
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Salad Base
Lardons
Pickled Shallots
Lemon Vinaigrette
Method
Pickled Shallots
Quick-pickle shallots
Place thinly sliced shallot in a small heatproof bowl. In a small saucepan, combine white wine vinegar, water, sugar, and kosher salt and bring to a simmer until sugar dissolves (about 1–2 minutes). Pour hot brine over shallots, stir to submerge, and let cool to room temperature (about 15–20 minutes). Cover and refrigerate until needed. Use within 5 days.
Lardons
Render bacon
Cut bacon into 1/2" lardons (short strips). Heat a medium skillet over medium heat and add the bacon pieces (add 1 tsp neutral oil only if pan is very dry). Cook, stirring occasionally, until the fat renders and lardons are crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer lardons to a paper-towel-lined plate to drain. Reserve 1–2 tablespoons of bacon fat in the pan for warming hearts of palm if desired.
Hard Poached Eggs
Cook eggs
Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add a splash of vinegar if desired. Carefully lower eggs into simmering water and cook for 9 minutes for fully set yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel, dry, and halve eggs lengthwise. Keep chilled until plating; serve at near-room temperature.
Lemon Vinaigrette
Make dressing
In a jar or small bowl, combine fresh lemon juice, Dijon mustard, honey, minced shallot, kosher salt, and black pepper. Whisk while slowly streaming in the extra virgin olive oil until emulsified, or shake vigorously in a lidded jar. Taste and adjust salt, acid, or honey to preference.
Salad Assembly
Warm hearts of palm (optional)
If you prefer the hearts of palm warmed, return the reserved 1–2 tbsp bacon fat to the skillet over medium heat and warm the sliced hearts of palm for 1–2 minutes, turning to coat. Remove from heat and let cool slightly.
Assemble salad
In a large bowl, combine mixed baby greens and shaved iceberg. Add heirloom tomato wedges, hearts of palm (warmed or chilled), and green olive halves. Sprinkle warm lardons over the top and add pickled shallots to taste (about 2–3 tbsp). Crumble cotija evenly over the salad.