This scrumptious salad combines some of our favorite foods: steak, fried potatoes, avocado, ranch dressing, and fried eggs. Served over a bed of lettuce and topped with ranch dressing, this salad is a sure hit for everyone in the family. It will even please those carnivore-types who think that salads aren't filling enough to eat for dinner.
This salad works great with leftover or freshly prepared steak and potatoes.
Cowboy Salad
Serves 4
3 cups of Crispy Fried Potatoes
4 eggs, preferably from pastured hens
3 Tb butter, preferably from grassfed cows
2 ripe avocados
3/4 cup shredded cheddar cheese
4 cups lettuce, washed well and torn into bite-sized pieces
Ranch dressing, preferably homemade
Prepare the ranch dressing first, so it has a bit of time for the flavors to meld.
If using leftover steak and potatoes, reheat the steak gently in a 225 degree oven or toaster oven for about 20 minutes. Warm up the potatoes in a small skillet with a touch of butter.
If using freshly-prepared steak and potatoes, start the potatoes cooking first and then work on the steak.
While the steak and potatoes are cooking/reheating, prepare the salad fixins by washing/tearing the lettuce*, chopping the avocado, and shredding the cheddar cheese.
Prepare the plates by arranging the lettuce, then adding avocado chunks and shredded cheddar cheese.
Slice the warm steak into thin strips.
Melt the butter in a warm skillet. I like to cook my eggs in well-seasoned cast iron. The trick to preventing the eggs from sticking is to melt plenty of butter in the skillet, swirl it around well, and then add the eggs once the skillet is rather warm. Do NOT add eggs to a cool cast-iron skillet, else they will stick!
Fry the eggs over-medium in the melted butter. To make sure the yolks won't break, wait to flip the eggs until the whites are well set. I then give the skillet a gentle shake to loosen the eggs before flipping them.
Once the eggs are done, top the lettuce with the sliced steak, fried potatoes, and an egg atop each salad. Drizzle with ranch dressing and serve!
*My method for quick-and-easy lettuce preparation is to rip the lettuce straight into the basket of a salad spinner. Fill the salad spinner with water and slosh the lettuce around to wash it. Then pull the basket out and let the water drain. Repeat the washing once more with fresh water. Then drain the basket and use the salad spinner to dry the lettuce.
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