Here’s a c&p of the Word document I have:
Herbsaint Shaved Beef Salad
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
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 a little Karo corn syrup and light molasses. I use Zatarain’s mustard and Louisiana brand hot sauce.
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.
You can make your own salad, but I find it easier to use the bagged mixed Spring mix.
Use three or four slices of thinly-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.