Steakhouse Salad

This steakhouse summer salad is light and fresh all while being super filling, with an amazing honey lemon vinaigrette that will be your go-to homemade salad dressing recipe.

Course Main Course, Salad

Cuisine American

Keyword beef tenderloin, honey lemon vinaigrette, lemon dressing, steakhouse salad, vinaigrette

Prep Time 15

Cook Time 16

Servings people

Calories 792kcal

Author Katie Beck

Equipment

large salad bowl

Ingredients

For the salad

4 Beef filet or tenderloin cooked to your liking
10 slices Prosciutto crisped up in a frying pan
2 Tomatoes Roasted or grilled
1 lb Asparagus grilled
8 cups Romaine lettuce cut into large pieces

For the honey lemon vinaigrette

½ cup avocado oil
2 tablespoon of olive oil
3 tablespoon lemon juice
3 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3 teaspoon honey
3 tablespoon fresh herbs I used oregano and rosemary, but use what you like
Salt and black pepper to taste

Instructions

Make the honey lemon vinaigrette

Whisk all ingredients together until blended. Cannot get any simpler than that!

Assemble the salad

Place romaine on the bottom of a large bowl, top with remaining ingredients. Pour dressing over the top (this is subjective - start with less dressing and see how it goes) and toss together. Add more dressing and toss again if you prefer a heavier dressed salad. Finish with a little salt (used smoked salt if you have it, it is THE BEST finishing salt ever) and some pepper.

Notes

This dressing will keep in a jar in the fridge for several weeks and is great on all kinds of salads as well grilled fish, steak or chicken (minus the salad).

Nutrition

Calories: 792kcal | Carbohydrates: 15g | Fat: 56g