Best 2 Brutus Salad Recipes

Indulge in the delectable Brutus salad, a symphony of flavors and textures that will tantalize your taste buds. This classic salad is a harmonious blend of crisp romaine lettuce, savory croutons, and a delightful dressing made with a perfect balance of tangy lemon juice, creamy mayonnaise, and grated Parmesan cheese. The addition of bacon bits, hard-boiled eggs, and juicy tomatoes adds depth and richness to this timeless dish. Whether you're hosting a luncheon, planning a picnic, or simply seeking a satisfying meal, the Brutus salad is a versatile and crowd-pleasing choice. Discover three variations of this beloved salad within the article, each offering unique twists and flavors to suit your preferences. From the classic Brutus salad to renditions featuring avocado, blue cheese, or a zesty lemon-tahini dressing, there's a perfect recipe for every palate.

Here are our top 2 tried and tested recipes!

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.

THE BRUTUS SALAD

The Brutus Salad image

Watch your back, Caesar! This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and Dijon vinaigrette, it's amazing.

Provided by Chef John

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 34m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup real French Dijon mustard
¼ cup seasoned rice vinegar
¼ cup vegetable oil
¼ teaspoon Worcestershire sauce
freshly ground black pepper
1 pinch cayenne pepper, or to taste
¾ cup pecan halves
2 teaspoons vegetable oil
1 pinch salt, or to taste
1 teaspoon white sugar
4 hearts of romaine, cut or torn into bite-size pieces
1 apple, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 ounces extra sharp aged Cheddar cheese

Steps:

Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and cayenne into a bowl. Whisk thoroughly until well blended, about a minute. Transfer to an easy-to-pour container.
Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool.
Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing.
Garnish with a few toasted pecans and some grated Cheddar cheese.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 19 g, Cholesterol 14.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 6.3 g, Sodium 830.7 mg, Sugar 9.7 g

Tips:

Choose fresh, high-quality ingredients: The better the quality of your ingredients, the better your salad will taste. Look for ripe tomatoes, crisp lettuce, and flavorful cheese.
Don't overdress the salad: A little dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
Serve the salad immediately: Brutus salad is best when served fresh. The longer it sits, the more the dressing will wilt the lettuce.
Experiment with different ingredients: There are many variations on Brutus salad. Feel free to add or omit ingredients to suit your taste. Some popular additions include croutons, bacon, and hard-boiled eggs.

Conclusion:

Brutus salad is a classic American salad that is perfect for any occasion. It is easy to make, delicious, and versatile. With its simple ingredients and bold flavors, Brutus salad is sure to be a hit at your next party or gathering.