Yield: Makes 24 servings
Per Portion:1¾ cups (440 mL) salad with 3 oz (45 g) steak
Total Recipe:Salad: 42 cups (10.5 L) /
Steak: 4½ lbs (2 kg)
Instructions:
- Steak: Oil both sides of steak. Sprinkle with salt, pepper and thyme. Grill or pan fry over medium – high heat 2-3 minutes per side until desired level of doneness is reached. Let rest at least 2 minutes then slice.
- Horseradish Caesar Dressing: Stir dressing ingredients together.
- Salad: Just before serving, toss romaine with dressing, parmigiano-reggiano and croutons. Top with grilled steak, mushrooms, caramelized onions and cherry tomatoes.
A la minute : Toss 1 1/2 cups (375 mL) romaine with 1 tbsp (15 mL) Dressing, 2 tsp (10 mL) grated parmigiano-reggiano, 1/4 cup (60 ml) croutons. Top with 3 oz/ 45 g sliced steak.
Notes:
- Variation: Substitute roast beef for the steak.
