Best 2 The Brutus Salad Recipes

In the world of delectable salads, the Brutus salad stands tall, captivating taste buds with its tantalizing flavors and unique blend of ingredients. The origins of this salad remain shrouded in mystery, its roots possibly tracing back to the culinary traditions of ancient Rome. With its refreshing crunch and delightful combination of textures, the Brutus salad has become a beloved dish enjoyed by salad enthusiasts and food connoisseurs alike. This article delves into the culinary history, variations, and delectable qualities of the Brutus salad, guiding readers through the essential steps to create their own perfect version of this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BRUTUS: CAESAR SALAD WITH SLICED SIRLOIN STEAK

Beef Brutus: Caesar Salad with Sliced Sirloin Steak image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1 /2 to 2 pounds beef sirloin, 1 inch thick
Worcestershire sauce, for brushing and basting
Balsamic vinegar, for brushing and basting
Extra-virgin olive oil, for brushing and basting
Steak seasoning or coarse salt and black pepper
1 (2 ounce) tin anchovy, drained
4 large cloves garlic, cracked away from skins and finely chopped
1/2 cup extra-virgin olive oil
2 teaspoons (several drops) Worcestershire sauce
1 lemon, juiced
1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
Coarsely ground black pepper, to your taste
1/2 cup (a couple of handfuls) grated Parmigiano
2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
1 loaf garlic bread, homemade or store bought

Steps:

Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

BRUTUS SALAD

Brutus Salad image

This is my latest version of what has become one of my classic 30-Minute-Meals, Beefy Brutus Salad, a Caesar-style salad with Italian thin-cut steak! Why should chicken have all the fun?

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds very thin cut, 1/2-inch thick, shell steak (2 large, thin steaks)
EVOO (extra-virgin olive oil) for drizzling plus 1/3 cup (eyeball it)
1 tablespoons finely chopped rosemary, a few sprigs
1 tablespoon (a palmful) grill seasoning such as McCormick's Montreal Steak Seasoning
A large crusty semolina roll or 1/2 small semolina loaf
2 garlic cloves, cracked away from skin
Black pepper
Juice of 1 lemon
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce (eyeball it)
1 teaspoon hot sauce, such as Tabasco (eyeball it)
2 teaspoons anchovy paste (a must for me, optional for you)
3 hearts of romaine, chopped
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese (a few generous handfuls)

Steps:

Preheat the broiler.
Set the meat out on the counter to get the chill off it from the fridge while you heat a grill pan over high heat. Drizzle the steak with EVOO and rub it with the rosemary and grill seasoning. Grill for 3 minutes on each side-these steaks are really thin-then transfer the meat to a plate and let it rest to allow the juices to redistribute.
Toast the split roll or bread under the broiler until deeply golden, then rub with one clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper, then chop the bread into cubes.
Rub the inside of a bowl with the remaining cracked clove of garlic, then mince up the garlic and add it to the bowl. Whisk in the lemon juice, mustard, Worcestershire, hot sauce, and anchovy paste, then whisk in 1/3 cup of EVOO. Add the greens and bread to the bowl and toss to coat with the dressing. Add the cheese to the salad and toss again, then season with black pepper to taste. Top servings of the salad with slices of steak or serve the meat alongside.

Tips:

For a creamy and tangy dressing, use Greek yogurt or sour cream mixed with lemon juice, mayonnaise, and herbs.
Add a protein boost to your salad with grilled or roasted chicken, steak, or tofu.
Incorporate a variety of textures by adding crunchy croutons, chopped nuts, or crispy bacon.
For a pop of sweetness, try adding dried cranberries, raisins, or chopped apples.
If you want a more substantial salad, add cooked grains like quinoa, rice, or barley.
Don't be afraid to experiment with different greens. Arugula, spinach, and kale are all great options.
To make a Caesar dressing, simply whisk together olive oil, lemon juice, Dijon mustard, garlic, Parmesan cheese, and anchovies.
For a vinaigrette dressing, combine olive oil, vinegar (such as balsamic, red wine, or white wine vinegar), Dijon mustard, salt, and pepper.
If you're making a warm salad, be sure to let it cool slightly before adding the dressing. This will prevent the dressing from becoming too thin.
Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

The Brutus salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With its endless variations, there's a Brutus salad out there for everyone. So get creative and experiment with different ingredients to find your perfect combination. Salads are a great way to get your daily dose of fruits, vegetables, and whole grains. They're also a good source of fiber, which can help you feel full and satisfied.