Going Green at the Steakhouse: 2 Classic Side Salads

While meat may be the star of a steakhouse-style meal, a few things will surely round it out: a crisp martini, a cool salad and hearty potato side dishes.
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There's no doubt about it: When you sit down at your favorite steakhouse, you're likely focused on little else but a hunk of meaty, savory beef. But while the steak may be the star of the show, a few things will surely round out the meal: a crisp martini, a cool salad and hearty potato side dishes. All of these timeless eats and drinks made appearances on this morning's brand-new Steakhouse Favorites episode of The Kitchen, which means that tonight just turned into steak night. Read on below to learn two reinvented takes on steakhouse salads: the wedge and a garlicky Caesar.

You know those bulky wedge salads that usually boast more lettuce than anything else? Katie Lee's Iceberg Lettuce Salad is a next-level take on that standby. By slicing the head of iceberg lettuce into wide rounds instead of thick-cut wedges, Katie creates more opportunity to coat the greens with her creamy blue cheese dressing and makes the salad easier to eat. When it comes to that cool dressing, follow Katie's lead and add just a splash of white wine vinegar; it will balance out the richness of the blue cheese and mayonnaise. Like the classic wedge salad, this version is finished with crispy bacon pieces and juicy cherry tomatoes for tried-and-true results.

Believe it or not, five minutes is all it takes to make Marcela Valladolid's Eggless Caesar Salad Dressing. Her secret? The handy blender. Let the machine do the work of whirling together the ingredients, including a base of tangy mayonnaise and a bit of Worcestershire sauce, which delivers the salty umami-like tang you know and love in a classic Caesar. A hefty drizzle of olive oil will marry the ingredients in the garlic-laced dressing, while a handful of nutty Parmesan cheese will gently thicken it and round out the flavor.

Tune in to The Kitchen on Saturdays at 11a|10c.
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