One of my all time favorite salads is the Lexingtonian salad from Malone’s Steakhouse, which has been rated one of the best steak houses in the nation. Although it is their simplest salad, they nailed it with its flavors and textures.
Their menu reads something like this: “Lexingtonian Salad: Mixed greens, tomato and crisp bacon; housemade creamy herb dressing” Simple, uh!
The secret is in the “creamy herb dressing”. For the longest time I thought it was made with a house ranch dressing but after dozens of experiments I think we came very close to it.
We doctored up the idea by using a shredded romaine lettuce heart (you can also use a lettuce wedge) and adding shallots and chives. We kept the diced tomatoes but seeded them first before slicing.
The dressing is made with tarragon, parsley and garlic. It is like a hybrid between Caesar and Ranch. We added an extra kick to it by adding an anchovy and lemon juice.
- 1 tablespoon Lemon Juice
- 1 tablespoon Water
- 1½ teaspoons Tarragon (fresh)
- 3 tablespoons Parsley
- 1 Garlic Clove
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- 1 Anchovy Fillet
- 2 Romaine Lettuce Hearts
- 2 tablespoons Chives
- 4 slices Bacon
- 1 Roma Tomato
- ½ Shallot
- Combine lemon juice, water, taragon, parsley, garlic clove, mayonnaise sour cream and anchovy in a food processor and pulse until all ingredients have been fully incorporated. Adjust seasoning, reserve.
- Cook bacon until crispy, transfer to paper towels and let cool down
- Slice shallots thinly, reserve
- Slice tomato in half, discard seeds and chop it up into small dice, reserve
- Roughly shred lettuce hearts, transfer to a bowl and coat with dressing
- Transfer lettuce to serving plates, garnish with tomato, shallots and chives. Top with crumbled bacon
I would still pay $7.99 for a bowl of salad at Malone’s but being able to make this version on demand makes me want to keep having it at home
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