Rodizio Salad Recipe

Prepare greens

Wash romaine, spinach and radicchio in cold water; spin or pat dry thoroughly. Tear larger romaine leaves into bite-size pieces and place in a large mixing bowl.

Add baby spinach and sliced radicchio to the bowl. Toss gently to combine.

Add the halved cherry tomatoes, cucumber slices, thinly sliced red onion, and roasted red pepper strips to the greens bowl. Toss lightly to distribute.

Prepare proteins

If using grilled sirloin or roast beef, slice very thin across the grain into bite-sized strips. If not using meat, omit this step.

Crisp the bacon in a skillet over medium heat until browned and slightly crisp; drain on paper towels and chop into pieces.

Toss toasted cashews or brazil nuts and chopped bacon together; set aside. If mozzarella balls are large, tear into smaller pieces.

Add sliced beef, mozzarella and shaved Parmesan to the salad bowl, keeping ingredients distributed so they can be presented and mixed like a rodizio-style selection.

If using fresh pineapple and you want a grilled flavor, brush pineapple chunks lightly with oil and grill over medium-high heat 2–3 minutes per side until caramelized; cool slightly. Otherwise use fresh or canned pineapple as-is.

Drain mandarin segments well. Add pineapple, mandarin segments, and halved green olives to the salad bowl and fold gently to combine with the other components.

Make dressing

In a small jar or bowl combine olive oil, red wine vinegar, fresh lime juice, Dijon mustard, honey, minced garlic, salt and black pepper. Whisk or shake vigorously until emulsified (about 20–30 seconds). Taste and adjust seasoning — add a little more honey if you prefer sweeter, or more lime for brightness.

Pour about three-quarters of the dressing over the salad and toss gently to coat evenly. Reserve the remainder to serve at the table for guests to add more if desired.

Transfer the salad to a large shallow serving platter or divide among plates. Arrange select slices of beef and mozzarella on top in a decorative, rodizio-inspired manner so guests can see the variety of components.

Sprinkle the toasted nuts and chopped bacon over the top, then finish with shaved Parmesan and chopped cilantro or parsley. Offer lime wedges on the side for extra acidity.

Serve immediately, passing any reserved dressing at the table. Leftover dressing can be refrigerated for up to 5 days.