Description

This 1905 salad recipe transforms a simple salad into a satisfying meal, featuring vibrant colors, hearty textures, and fresh flavors, perfect for a quick and healthy family dinner. It’s a taste of tradition designed for ultimate convenience and delicious results.

Ingredients

1 large head (approx. 700 g / 1.5 lb) iceberg lettuce, cored and roughly chopped
3 large (approx. 450 g / 1 lb) ripe red tomatoes, cored and diced
200 g (7 oz) Swiss cheese, cut into 1 cm (0.4 inch) cubes or thick matchsticks
120 g (4 oz) pitted green olives, halved lengthwise
80 g (2.8 oz) pitted Kalamata olives, halved lengthwise
300 g (10.5 oz) beef sirloin steak, trimmed of excess fat
15 mL (1 tbsp) olive oil, for searing beef
120 mL (0.5 cup) olive oil, for dressing
3 cloves garlic, minced very finely
5 mL (1 tsp) dried oregano, for beef
5 mL (1 tsp) dried oregano, for dressing
10 mL (2 tsp) ground sumac
15 mL (1 tbsp) pomegranate molasses
45 mL (3 tbsp) apple cider vinegar
5 mL (1 tsp) coarse sea salt
2.5 mL (0.5 tsp) black pepper
30 g (1 oz) pine nuts, lightly toasted
15 g (0.5 oz) fresh mint leaves, roughly torn or left whole

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Instructions

Prepare the Beef: Pat the beef sirloin steak dry. Season generously with 2.5 mL (0.5 tsp) salt, 1.25 mL (0.25 tsp) black pepper, and 5 mL (1 tsp) dried oregano. Heat 15 mL (1 tbsp) olive oil in a heavy 10-inch skillet over medium-high heat until shimmering. Sear for 3-4 minutes per side for medium-rare, or until a beautiful brown crust forms. Remove, tent loosely with foil, and let rest for 10 minutes until juicy. Thinly slice against the grain.
Whip Up the Vinaigrette: In a small bowl, combine 120 mL (0.5 cup) olive oil, apple cider vinegar, minced garlic, 5 mL (1 tsp) dried oregano, ground sumac, pomegranate molasses, 2.5 mL (0.5 tsp) salt, and 1.25 mL (0.25 tsp) black pepper. Whisk vigorously until the mixture is well emulsified and creamy. Taste and adjust seasoning as needed, ensuring a balanced sweet-tart profile.
Assemble the Salad Base: In a large, wide mixing bowl, combine the chopped iceberg lettuce, diced tomatoes, cubed Swiss cheese, halved green olives, and halved Kalamata olives.
Combine and Dress Salad: Add the thinly sliced beef to your salad base. Pour about two-thirds of the prepared vinaigrette over the ingredients. Toss gently with tongs until all components are evenly coated and gleaming.
Plating and Finishing: Transfer the tossed salad to a wide, shallow serving bowl. Drizzle the remaining vinaigrette decoratively over the top. Scatter the toasted pine nuts evenly, then nestle fresh mint leaves among the salad for a bright color and aromatic contrast.

Notes

To keep iceberg lettuce crisp, store it in the fridge wrapped in a damp paper towel. The homemade vinaigrette lasts up to a week in an airtight container. Always source ripe tomatoes and fresh mint for the best flavor.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American-Mediterranean

Nutrition

Serving Size: 1 serving (approx. 450 g)
Calories: 670 calories
Sugar: 4 g
Sodium: 750 mg
Fat: 53 g
Saturated Fat: 6 g
Unsaturated Fat: 47 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 48 mg