The Salad I Can’t Stop Thinking About

A few weeks ago, we went to Pappas Bros. Steakhouse to celebrate our anniversary.  The crab cakes, steaks, skillet potatoes, turtle pie were all good, but it was my Steakhouse Salad that was the highlight of the meal for me.  In fact, it was one of the best salads I’ve ever had.  It consisted of field greens, paper-thin sliced apples & oranges with Roquefort cheese, candied almonds and bacon crumbles.  The dressing was a slightly sweet and tart.  I’ve tried to recreate the salad at home a couple of times, and while it isn’t that hard to get a pretty good match for the salad itself (though getting paper-thin orange slices is tricky), the dressing is a little harder to replicate.  The dressing is what really “completes” the salad.  There wasn’t a description of the dressing on the menu, so I’m just trying to create it from memory.  I’m going to try again this week with some olive oil, apple cider vinegar, and a little bit of sugar or honey.

Speaking of salads…Miss Ginsu, who spent nine months making salads in a restaurant, has a great chart for the salad-impaired on unlocking the salad code.  Hmm.  Perhaps I’ll try out a red wine vinaigrette next for my Steakhouse Salad.