Grilled Salad With Roast Beef, Potatoes & Horseradish Dressing

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"One of my favorite main dish salads. It's actually pretty quick and simple; but, there are a few steps - not difficult; yet, a really delicious salad. Serve with warm slices of rye or pumpernickel bread and a citrus salad on the side. Basically, it is just a really good main salad dish - and, a great weeknight dinner."

Original recipe yields 3 servings
  • Garnish


  • Serving Size: 1 (870.1 g)
  • Calories 536.7
  • Total Fat - 20.2 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 95.1 mg
  • Sodium - 983.6 mg
  • Total Carbohydrate - 57.1 g
  • Dietary Fiber - 11.5 g
  • Sugars - 15.4 g
  • Protein - 37.6 g
  • Calcium - 207.1 mg
  • Iron - 6.2 mg
  • Vitamin C - 71.9 mg
  • Thiamin - 0.5 mg

Step 1

Dressing ... This can easily be made well in advance. Simply add everything to a measuring cup, small bowl; or my favorite - a mason jar. Just add everything and shake. It's actually better if chilled a few hours.

Step 2

Roast Beef ... Now this is right from the deli; which saves time. Simply stack up the slices, roll; and cut in 1/2" strips. Obviously, you can cut the roast beef, any way you want (I just prefer the strips). You can do this ahead; and, store in a ziploc bag or storage container as well.

Step 3

Vegetables ... Now for the warm ingredients in the salad. We will be using 1 pan for everything. I like a large non-stick saute pan; which works perfect.

Step 4

Potatoes - Add the sliced potatoes to the pan, along with cold water (enough to cover the potatoes); and, bring to a light boil. Then, reduce to medium low heat; and cook until the potatoes are tender, but still firm. You don't want them falling apart; but, you want them tender. They will take about 5-8 minutes. Then, once they are done; simply drain, and transfer to a plate covered with foil to keep warm. They don't have to be served HOT, but, I do like them warm. Also, you can reheat them in the microwave if necessary.

Step 5

Mushroom Mix - In the same pan (drain any water out), and add the butter, Bring to medium high heat; add the mushrooms, fennel, onion; and, saute for 3-4 minutes, until they begin to brown. Then, add the garlic, a pinch of salt and pepper; and continue to cook another 4-5 minutes until the vegetables are tender; but, again - tender but firm. Transfer to the plate with the potatoes - and, cover to keep warm.

Step 6

Lettuce ... Lightly wipe out the same pan with a paper towel; and, lightly oil and season your lettuces. Just a light brush of oil, lemon juice, salt and pepper on the greens (all sides). Bring the pan to medium high heat; and add the lettuce, cut side down. Saute on each side, until you get a nice char. You want the outside to have a nice char and be warm; but, the inside should still be crisp and cool. This only takes a couple of minutes per side. Transfer the lettuce to a cutting board and rough chop. You can always do this on a grill pan or outside grill as well if you want.

Step 7

Finish ... I like to plate this family style on a big platter. Add the grilled lettuce to a serving platter; and, top with the mushrooms and potatoes (now, if they have cooled down a bit.). Simply remove the foil; top with a paper towel - and microwave 1 minute on medium heat until warm. Usually, they should be plenty warm. Add the radishes, roast beef; and, finish with the dressing. But, don't forget to garnish with plenty of cheese.

Step 8

Serve and ENJOY! ... As I said ... It is really a nice 'Main Dish' salad. Full of flavor and hearty too. On the side ... I like some pumpernickel bread; and, a fruit salad.

Tips & Variations

No special items needed.