O'Charley's Black and Blue Caesar Salad
When cooking the beef for this salad, remember that restaurants have huge exhaust
fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen.
When testing the, we compensated by starting both the stove-hood exhaust and a window
fan (only 4 feet from the burner) before heating the skillet.
- 1 ounce shredded Parmesan cheese (about 1/4 cup), divided
- 1 1/4 cups large
- 3 1/2 cups chopped romaine lettuce
- 1/4 cup Caesar dressing
- 3 slices Roma tomato
- 1 (6 ounce) sirloin steak
- 2 tablespoons margarine,
- 1 to 2 tablespoons Cajun seasoning
- 1/4 cup crumbled blue cheese
- 1/4 cup cooked diced bacon, heated
- In a large bowl, sprinkle about half the Parmesan and half the croutons over
romaine; add dressing and toss well. Place in a chilled pasta bowl or large soup
plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
Add tomato slices on one side; refrigerate.
- In a very well-ventilated area or outdoors, heat a cast-iron skillet over high
heat. Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun
seasoning. Place seasoned-side down in skillet. (Caution: There might be a slight
flame when meat is placed in skillet.) While first side is cooking, brush second
side with melted margarine and sprinkle with additional seasoning. Cook about 2
minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness. Cut
into 1/2-inch slices.
- Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.
Yield: 1 main dish serving.
Testers' note: We think this salad is large enough to share.
Posted by Gayle at Recipe Goldmine 11/16/2001 10:38 pm.