Pittsburgh Salad Recipe

Name: Pittsburgh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 4 ounces white balsamic; 1 ounce Dijon mustard; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 4 ounces 80/20 vegetable olive oil blend; 1 head iceberg lettuce; 2 ounces grapeseed oil; 1 pound beef medallions; 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1 large vine ripe tomato, sliced 1/4-thick; 1/2 cup red onion rings (1/4-inch thick); 1 cup crumbled blue cheese

Servings: persons

4 ounces white balsamic
1 ounce Dijon mustard
1 teaspoon salt
1/2 teaspoon ground white pepper
4 ounces 80/20 vegetable olive oil blend
1 head iceberg lettuce
2 ounces grapeseed oil
1 pound beef medallions
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 large vine ripe tomato, sliced 1/4-thick
1/2 cup red onion rings (1/4-inch thick)
1 cup crumbled blue cheese

1
For the dressing: In a small bowl, whisk together the vinegar, mustard salt and pepper.
2
Next, slowly drizzle in the oil until smooth and emulsified.
3
For the salad: Peel and clean the exterior of the lettuce head, then from top to bottom, slice and quarter the lettuce.
4
Next, over medium-high heat, add grapeseed oil to a saute pan and allow to warm.
5
Sprinkle both sides of each medallion with the salt and pepper, and then add the medallions to the pan.
6
Allow the medallion to cook, in batches if needed, for 2 to 3 minutes on the first side, and then flip and repeat the process.
7
After cooking the second side, remove and allow the medallions to rest.
8
To build the salad, lay the lettuce on plate, and then add the tomato, onion, blue cheese and 2 ounces of dressing and serve.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 4 ounces white balsamic, 1 ounce Dijon mustard, 1 teaspoon salt, 1/2 teaspoon ground white pepper, and more.

Yes, Pittsburgh 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.

Pittsburgh Salad

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