Delmonico House Salad Recipe

Name: Delmonico House Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups trimmed broccoli flowerets; 1 cup (1/4-inch thick rounds) carrots; 4 large iceberg lettuce leaves; 1 cup finely chopped iceberg lettuce; 1 small canned beet or roasted beet, cut into 4 thick slices; 1 (6-ounce) tomato, cut into 12 wedges; Delmonico Salad Dressing, recipe follows; 2 1/2 tablespoons Creole mustard; 2 tablespoons ketchup; 2 tablespoons vegetable oil; 2 tablespoons water; 3/4 teaspoon steak sauce (recommended: A-1); 1/2 teaspoon sugar; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon lemon juice concentrate or fresh lemon juice; 1/8 teaspoon salt; Pinch garlic powder; 2 tablespoons red wine vinegar

Servings: persons

2 cups trimmed broccoli flowerets
1 cup (1/4-inch thick rounds) carrots
4 large iceberg lettuce leaves
1 cup finely chopped iceberg lettuce
1 small canned beet or roasted beet, cut into 4 thick slices
1 (6-ounce) tomato, cut into 12 wedges
Delmonico Salad Dressing, recipe follows
2 1/2 tablespoons Creole mustard
2 tablespoons ketchup
2 tablespoons vegetable oil
2 tablespoons water
3/4 teaspoon steak sauce (recommended: A-1)
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lemon juice concentrate or fresh lemon juice
1/8 teaspoon salt
Pinch garlic powder
2 tablespoons red wine vinegar

1
Bring a medium pot of salted water to a boil.
2
Add the broccoli and blanch until tender, 2 minutes.
3
Remove with a slotted spoon and place in an ice bath.
4
Drain and pat dry.
5
Return the water to a boil, add the carrots, and blanch until tender, 2 minutes.
6
Remove with a slotted spoon and place in an ice bath.
7
Drain and pat dry.
8
Place 1 large lettuce leaf on each of 4 salad plates and arrange 1/4 cup of the chopped lettuce in the center of the lettuce leaf.
9
Chop 1/4 of the broccoli and arrange equal amounts inside each lettuce leaf.
10
Arrange the remaining broccoli flowerets and the carrots in each of the lettuce leaves.
11
Cut each beet slice into 4 sticks and arrange inside the lettuce leaves, alternating with the tomato wedges.
12
Drizzle each salad with 2 tablespoons of the dressing and serve immediately.
13
Combine all of the ingredients except the vinegar in a medium bowl and whisk well to blend.
14
Whisking, slowly add the vinegar until emulsified.
15
Transfer to an airtight container and refrigerate until ready to use.
16
(The dressing will keep refrigerated in an airtight container for up to 1 week.)

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups trimmed broccoli flowerets, 1 cup (1/4-inch thick rounds) carrots, 4 large iceberg lettuce leaves, 1 cup finely chopped iceberg lettuce, and more.

Yes, Delmonico House Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Delmonico House Salad

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