Applebee's Steakhouse Salad Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Applebee's Steakhouse Salad
1 (1 pound) sirloin steak
4 to 5 romaine lettuce leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese
Begin grilling steak to desired doneness. Cook to an internal
temperature of 145 degrees F. Season if desired.
While steak is cooking, wash romaine heads in cold water in sink
with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel
off outer leaves and place on bottom of large oval plate or platter.
Drain and refill sink with cold water, salt and vinegar. Slice
romaine lengthwise into 1 1/2-inch squares. Immerse in sink to
"shock" the lettuce and to keep it crisp. Drain in colander.
Toss 12 ounces of lettuce in large mixing bowl with blue cheese
vinaigrette dressing until coated. Place on top of romaine leaves.
Slice steak into 1/4 inch strips and place over salad. Shingle red
onion rings at the top and tomato slices at the bottom of the plate.
Sprinkle crumble blue cheese over salad and serve.
Blue Cheese Vinaigrette
7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon hot pepper sauce (like Tabasco)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon chopped fresh basil
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2
tablespoons minced garlic and saut� until golden, about 1 minute.
Transfer garlic mixture to blender. Add blue cheese, white wine
vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper
and remaining olive oil; blend well. Transfer vinaigrette to bowl.
Mix in chopped basil. Vinaigrette can be prepared two days ahead.
Cover and refrigerate.
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