Introduction
This delightful salad combines the heartiness of seasoned ground beef with fresh vegetables, complemented by a tangy dill pickle vinaigrette. Ideal for lunch or dinner, this dish is not only satisfying but also packed with flavor. The creamy sharp cheddar cheese and crunchy dill pickles add a unique twist, making this salad a standout choice for any occasion.
Detailed Ingredients with measures
For the Salad:
1 tablespoon olive oil
1 pound lean ground beef
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces sharp white cheddar cheese, freshly grated
8 cups butter lettuce
1 pint cherry tomatoes, halved or quartered
1/3 cup chopped dill pickles
1/4 cup diced red onion
Salt and pepper for seasoning
For the Dill Pickle Vinaigrette:
1/4 cup diced dill pickles
3 tablespoons dill pickle juice (from a jar of dill pickles)
2 tablespoons diced shallot
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon honey
Pinch of salt and pepper
1/2 cup extra virgin olive oil
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Yield
Serves 4-6
To prepare the beef, heat a large skillet over medium heat and add olive oil. Cook the ground beef with minced garlic, salt, and pepper until browned. Sprinkle with cheddar and set aside. Assemble the salad by chopping the butter lettuce, seasoning it, and mixing it with tomatoes, pickles, onion, and remaining cheese. For the vinaigrette, combine the pickles, juice, shallot, garlic, mustard, honey, salt, and pepper, then whisk in olive oil until smooth. Drizzle the vinaigrette over the salad, toss gently, and serve immediately. Enjoy your flavorful creation!
Detailed Directions and Instructions
Prepare the Beef:
– Heat a large skillet over medium heat and add the olive oil.
– Once hot, add the ground beef, minced garlic, salt, and pepper.
– Break the beef apart with a spoon and cook until browned, stirring occasionally to crumble the meat, for about 6 to 8 minutes.
– Turn off the heat and sprinkle approximately 2 ounces of the grated cheddar over the beef, allowing it to slightly melt.
– The beef can be served hot or at room temperature, so it can be prepared ahead of time if needed.
Assemble the Salad:
– Place the butter lettuce on a cutting board and chop it into bite-sized pieces to ensure uniformity.
– Transfer the chopped lettuce to a large bowl and season with a pinch of salt and pepper, tossing well to combine.
– Add the halved or quartered cherry tomatoes, chopped dill pickles, diced red onion, and the remaining shredded cheddar cheese to the bowl.
– Toss the salad ingredients together until evenly mixed.
Prepare the Dill Pickle Vinaigrette:
– In a medium bowl, combine the diced dill pickles, dill pickle juice, diced shallot, minced garlic, Dijon mustard, honey, and a pinch of salt and pepper.
– Whisk the ingredients together until well combined.
– While continuously whisking, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and smooth.
Serve:
– Drizzle the prepared dill pickle vinaigrette over the assembled salad.
– Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
– Serve immediately and enjoy.
Notes
Storage:
– Store any leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Add the dressing just before serving to keep the lettuce crisp.
Customization:
– Feel free to add other salad ingredients such as avocado, radishes, or croutons for added texture and flavor.
Vegetarian Option:
– Substitute the ground beef with a plant-based protein or beans for a vegetarian version of this salad.
Cook techniques
Cooking Ground Beef
To properly cook ground beef, heat a skillet over medium heat and add olive oil. Once hot, add the ground beef along with minced garlic, salt, and pepper. Break the beef apart with a spoon as it cooks to ensure even browning. Aim for a cooking time of 6 to 8 minutes, stirring occasionally.
Preparing the Salad Base
Begin with butter lettuce by chopping it into bite-sized pieces for uniformity. Season with a pinch of salt and pepper in a large bowl to enhance the flavors. This ensures a well-balanced taste throughout the salad.
Making Dill Pickle Vinaigrette
In a medium bowl, combine ingredients such as diced dill pickles, dill pickle juice, shallot, minced garlic, Dijon mustard, honey, and a pinch of salt and pepper. Whisk together until combined, then slowly drizzle in extra virgin olive oil while whisking continuously to achieve an emulsified dressing.
Serving the Salad
After assembling the salad, drizzle the prepared dill pickle vinaigrette over the top. Gently toss the salad to ensure each ingredient is evenly coated with the dressing before serving.
FAQ
Can I use a different type of lettuce for the salad?
Yes, while butter lettuce adds a soft texture, you can substitute it with romaine, mixed greens, or spinach based on your preference.
How can I store leftover salad?
If you have leftover salad, store it in an airtight container in the refrigerator. It’s best to keep the dressing separate to avoid wilting.
What can I use instead of dill pickles in the vinaigrette?
If you don’t have dill pickles, you can use sweet pickles, relish, or even capers to add a similar tangy flavor.
Can this recipe be made in advance?
Yes, you can cook the ground beef ahead of time and prepare the vinaigrette. Assemble the salad just before serving for optimal freshness.
Is there a substitute for Dijon mustard?
You can substitute Dijon mustard with yellow mustard or whole grain mustard for a different flavor, although the taste may vary slightly.
Conclusion
This flavorful salad combines the richness of seasoned ground beef with the freshness of crisp butter lettuce, vibrant cherry tomatoes, and tangy dill pickles, all complemented by a delightful dill pickle vinaigrette. It’s a perfect dish for those seeking a satisfying yet light meal, balancing textures and flavors for an enjoyable dining experience.
More recipes suggestions and combination
Grilled Chicken Salad
Swap the ground beef for grilled chicken breast, and add avocado slices for creaminess and lime juice for a zesty touch.
Quinoa and Roasted Vegetable Salad
Replace the beef with cooked quinoa and mix in roasted bell peppers, zucchini, and asparagus for a hearty vegetarian option.
Turkey and Spinach Salad
Use ground turkey instead of beef and incorporate fresh spinach along with walnuts and cranberries for added texture and flavor.
Cauliflower Rice Salad
Substitute ground beef with sautéed cauliflower rice for a low-carb alternative, adding olives and feta cheese for a Mediterranean twist.
Sloppy Joe Salad
Turn the ground beef into a sloppy joe mix, and serve it over lettuce with pickles, onions, and cheddar for a fun twist on a classic dish.
