Steak Salad With Creamy Horseradish Dressing
- 1 head butter or Bibb lettuce, torn
- 6 radishes, thinly sliced
- 4 ounces snap peas, sliced
- 2 scallions, thinly sliced
- ½ small red onion, thinly sliced (optional)
- Crispy fried onions, such as French’s (optional)
- Salt and pepper, to taste
- 1 (16-ounce) Certified Piedmontese skirt steak, grilled or pan-seared and sliced against the grain
- Creamy Horseradish Dressing (recipe follows)
In a large bowl, toss lettuce, radishes, snap peas, scallion, and onions (if using). Top with steak and Creamy Horseradish Dressing and serve.
Creamy Horseradish Dressing
Makes about 1¼ cups
- 8 ounces sour cream
- 5 tablespoons prepared horseradish
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- 1 lemon, zested and juiced
In a small bowl, combine all ingredients and stir until well blended.