# Shaved beef salad

**URL:** <https://boards.straightdope.com/t/shaved-beef-salad/583866>\
**Category:** Cafe Society\
**Created:** [May 31, 2011, 5:02pm UTC](https://boards.straightdope.com/t/shaved-beef-salad/583866 "2011-05-31T17:02:58Z")\
**Posts on this page:** 1\
**Showing post:** 1

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**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\
**Post date:** [May 31, 2011, 5:02pm UTC](https://boards.straightdope.com/t/shaved-beef-salad/583866/1 "2011-05-31T17:02:58Z")

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**Ivorybill** popped into the New Orleans thread, and I was reminded that he treated me to lunch at Herbsaint when I was in The Big Sleazy. I had the shaved beef salad and liked it so much that I asked for the recipe. Everyone who has eaten this salad when I’ve made it has liked it. If you can’t get to The Crescent City, you can make it yourself:

**Herbsaint Shaved Beef Salad**

**Horseradish dressing**  
1 ½ 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

**Directions**  
Mix it all together.

I can’t get cane syrup here, so the first time I made it I made simple syrup and molasses. Now I just use a little Karo corn 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 prefer Trader Joe’s because I think it tastes better than the beef slices at the local supermarkets. It’s also cheaper.

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

**Assembly**  
Use three or four slices of thinly-sliced 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.

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