Easy to make and infinitely adaptable
Paul Shufelt, executive chef/owner of Hayloft Steak + Fish
What is a steakhouse salad?
Salads that have graced steakhouse menus for decades. Nostalgic? Perhaps.
“Salads like the wedge are classics for a reason,” says Paul Shufelt, executive chef/owner of Hayloft Steak + Fish, “the perfect accompaniment to a big cut of steak. They are the counterpoint, cutting through the richness of beef or pork or bison. And greens, your mom is happy.”
Make with the best ingredients you can find—tomatoes, beets and arugula from your garden or the farmers’ markets, crisp and juicy iceberg lettuce, really good cheeses.
Easy to make and infinitely adaptable, steakhouse salads rock any occasion.
The Wedge Salad
“Our wedge salad is a take on the classic, combining the simple flavour of iceberg, with lardons made from Irvings Farm thick-cut bacon and vine ripe tomatoes from Doef’s—more often than not larger tomatoes, heirlooms in the summer. We make our mayonnaise in house as well as the ketchup and relish.” –chef Paul Shufelt.
| 1 head | iceberg lettuce (crisp and juicy) cut into four wedges |
| tomatoes (depending on size) cut into wedges | |
| Hayloft’s Thousand Islands dressing | |
| lardons | |
| chopped chives |
Hayloft’s Thousand Islands Dressing
| 1 c | mayo |
| ketchup | |
| white vinegar | |
| sugar | |
| sweet green relish | |
| minced red onion |
Mix all the ingredients together. Make the day before to allow the flavours to develop.
Lardons
Cut thick cut (or slab) bacon into ¼-inch pieces about 1 inch long. Fry in a skillet over medium heat until the fat has rendered and the bacon is crisp, about 6-8 minutes. Drain on paper towels.
To serve: Dollop the dressing generously around the wedges of lettuce and the tomatoes. Scatter the lardons, toss the chives over and season to taste.
Serves 4.
Beet Salad
Hayloft serves a beet salad made with compressed red, yellow and candy cane beets, pickled onion drizzled with a punchy dressing and served with crumbled goat cheese, arugula and candied pecans. This is an easy home version that’s perfect made with fresh beets from your garden.
Vinaigrette
| 1 T | Dijon mustard |
| ½ c | fresh orange juice |
| 1 c | extra virgin olive oil |
| 4 T | rice vinegar or fresh lemon juice |
| scant ¼ c | honey (or to taste) |
Whisk together until combined. Reserve.
You will have extra dressing.
| 4 | beets (candy cane, yellow, red) |
| ½ c | (or so) goat cheese |
| 2 c | arugula |
| salt and fresh-cracked pepper |
Steam beets until they are 80 per cent cooked, still somewhat firm. Cooking time will depend on how fresh the beets are. When cool enough to handle, peel. When cold, use a mandolin to slice super thin or cut into wedges.
Place in a bag with the vinaigrette for a few hours or overnight.
To serve: Lay the beets in concentric circles on a serving platter. Crumble cheese and greens. Drizzle over any extra dressing if desired.
Serves 4-6 depending on the size of the beets.
Summer Tomato Salad
“I love the flavour of balsamic on tomatoes, but don’t like the dark colour. This salad uses white balsamic instead. Keep the ratio of three to one balsamic to honey.” –chef Paul Shufelt.
vine ripened tomatoes, sliced
red onion, sliced or chopped
crumbled Roquefort (or other blue cheese, or feta or goat cheese).
extra virgin olive oil
white balsamic
honey
fresh basil
salt and fresh-cracked pepper
Heat the balsamic and honey together and reduce by about half.
To serve: Arrange the sliced tomato on a platter.
Crumble over the cheese and scatter the onion. Drizzle with a good fruity extra virgin olive oil and the honey-balsamic mixture. Toss over fresh basil and season to taste.