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Old 05-18-2017, 11:31 AM
Johnny L.A. Johnny L.A. is offline
Charter Member
Join Date: Jan 2000
Location: NoWA
Posts: 58,236
The old standby I first had in New Orleans when ivorybill treated me to lunch at Herbsaint:

Shaved Beef Salad

Horseradish dressing
1 cups mayonnaise
3 tablespoons creole mustard (or whole grain mustard)
4 tablespoons prepared horseradish
2 tablespoons red wine vinegar
1 tablespoon hot sauce (we use Louisiana brand hot sauce)
2 tablespoons cane syrup (this is a Louisiana product, and may not be available you can substitute a mild molasses)
2 teaspoons Worcestershire sauce

Yield: about 2 cups

Mix it all together.

I can't get cane syrup here, so the first time I made it I made simple syrup and added molasses. Now I just use light molasses. (Or you can use Karo syrup and light molasses.) I use Zatarain's mustard and Louisiana brand hot sauce.

The beef
Most supermarkets will have packets of thinly-sliced roast beef. I go to the local supermarket's deli counter and have them shave some Dietz & Watson roast beef as thin as they can get it. Dietz & Watson is the brand The Market carries. Boar's Head is also popular in this area. We like the 'shaved' beef, but it would be easier to plate if we went the next thickness up. Last night we had the second-thinnest slices.

The salad
You can make your own salad, but I find it easier to use the bagged mixed Spring greens.

Use two or three slices of the second-thinnest sliced roast beef or the appropriate amount of 'shaved' roast beef. Tear it into bite-sized bits (no more than a couple of inches square) and arrange them on a large plate. Pile on the greens. Add as much dressing as you desire. Top with French's fried onions.