As your healthy, happy Texan, it would come as no surprise that I LOVE salads. For a side dish or meal, any flavor can be saladitized…from Asian flavors with cilantro and cashews to Mexican flavors with salsa and avocado, topped with grilled steak or leftover barbeque, I can get pretty creative with my salads.
Now 98% of the time, I prefer to go the sweeter route for my salads, topping them strawberries and pecans, pears and walnuts, grapefruit and avocado, or whatever is in season. Even my meat-and-potatoes husband like grapes on his salad. We’re just fruity salad kinda people.
But there are those time, especially with a beautifully grilled beef filet or ribeye, that I want a heartier salad like a wedge or anything else that involves bacon and blue cheese.
This salad, in my humble and biased opinion, is the best salad to serve with a tender, juicy, marbled steak.
Alright, Michelle, what makes your salad so special? How can this possibly be better than steak’s ageold buddy, the Wedge.
Glad you asked, partner. Let’s go through it, shall we?
First up, it starts up with diced artichoke hearts and hearts of palm, which are both creamy in texture and add such a unique texture to the romaine.
Those friends get enhanced with another steak-salad buddy, green onion and parsley. Add a little minced garlic and lemon zest for further brightness and flavor. But WAIT! There’s more!
To bind all of those bold flavors together, guzzle a little olive oil and let this concoction hang out for a few hours in the fridge. We (being my mom and I) usually make it around lunchtime the day we plan to serve it, though it could easily be made the day before. And, it just gets more flavorful as it sits, so leftovers are delicious!
A few hours later, plate some chopped romaine or iceburg- something crispy and crunchy. Add some sliced grape tomatoes, blue cheese, and bacon (all stars of the wedge, of course) and a drizzle of aged baslasmic. Fresh black pepper seals the deal…
Normally, I am a compartmentalized eater. I don’t love my food touching and intermingling unless it is supposed to by design, like with a stir-fry. This salad, though, I like to eat with my steak. Get a little bite of steak on the fork and a few pieces of the blue cheese or artichoke heart to hop on with it…OMG, y’all.
My mom has been serving this salad to accompany steak and pork tenderloin for years now. It’s a bold, bad-*** salad that needs a partner that isn’t to frilly or light.
Sorry grilled chicken, this salad would totally overshadow you. Seared scallops, you wouldn’t stand a chance. Ribeye and New York strip, you are worthy.
Before you fire up the grill this weekend, go ahead and prep this salad. Bake a few potatoes and uncork a Malbec or Cab (or both…we’re a house divided with our reds) and enjoy a steakhouse worthy meal in the comfort of your home for a fraction of the price.
Mom's Jackson Salad
What are your steakhouse favorites? Have you tried to recreate them at home? How did it go?
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!