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Blackened Steak Waldorf Salad
RecipeBeef Cuts
Blackened Steak Waldorf Salad
Great ideas don’t go out of style. They just come back dressed a little differently. Take the much-loved Waldorf. Dress it up with juicy medallions of blackened Petite Tender—the perfect match for spiced walnuts, roasted grapes and a creamy honey-cider dressing. Now you’ve got an entrée salad that’s sweet, sizzling and just a little “off the Waldorf.”
Yield: 24 servings
Blackened Steak: 
1. To make Blackened Steak: Press seasoning blend evenly onto all surfaces of beef roasts. Cover tightly; refrigerate until ready to use.
Cajun seasoning blend2 ounces
5. For each serving, to order: Heat 1 tsp. oil in sauté pan. Add 1 beef roast and sear on all sides. Roast in 400°F oven to medium rare to medium doneness. Toss 3 Tbsp Waldorf Dressing with 1 1/2 cups watercress, 3/4 cup green cabbage, 3/4 cup

red cabbage and 1/2 cup apples. Mound salad in center of plate. Carve roast into 1/2-inch-thick slices; arrange around salad. Garnish with 2 Tbsp. onion, 1/4 cup Roasted Grapes and 1/4 cup Spiced Walnuts.
Beef Petite Tender Roasts (IMPS/NAMP 114F, PSO1) 24 each12 pounds
Waldorf Dressing: 
2. To make Waldorf Dressing: Whisk together vinegar, honey, shallots, mustard, salt and pepper; gradually whisk in oil. Whisk in mayonnaise to blend. Cover and refrigerate until ready to use.

Yield: 4 1/2 cups
Cider vinegar1 cup
*Alternate Spiced Walnuts method: In large bowl, whisk 2 egg whites and 2 tsp. water until frothy. Add 1 1/4 pounds walnut halves and pieces. Combine 1/2 cup granulated sugar and 2 Tbsp. Cajun seasoning blend; add to nuts and toss to coat.

Spread nuts in single layer on parchment-lined sheet pan. Bake in 250ºF oven 50 to 55 minutes or until dry. Let cool. Separate nuts and store in airtight container until ready to use.
Honey1/2 cup
Minced shallots3 ounces
Dijon-style mustard2 1/2 tablespoons
Kosher salt1 teaspoon
Pepper1/4 teaspoon
Walnut oil1 cup
Mayonnaise2 cups
Spiced Walnutes:* 
3. To make Spiced Walnuts: Blanch walnuts in boiling water for 2 minutes; drain well. In large bowl combine sugar and Cajun seasoning blend. Add walnuts; toss to coat with sugar mixture. Deep-fry walnuts in hot (350ºF) oil for 2 minutes.

Remove from oil with skimmer; cool on parchment-lined sheet pan. Separate walnut pieces; store in airtight container until ready to use.

Yield: 6 cups
Walnut halves and pieces1 1/2 pounds
Confectioner’s sugar1 pound
Cajun seasoning blend2 ounces
Vegetable oil as needed
Roasted Grapes: 
4. To make Roasted Grapes: Spread grapes in single layer on parchment-lined sheet pan. Roast in 350°F oven 35 to 40 minutes or until slightly golden, tossing after 20 minutes; set aside.

Yield: 7 cups
Red and green seedless grapes, halved6 pounds
Canola oil1/2 cup
Watercress leaves36 cups
Julienned green cabbage18 cups
Julienned red cabbage18 cups
Fuji apples, cut into 1/2-inch dice12 cups
Tinly sliced red onions 3 cups

Nutrition information per serving: 1012 calories; 62 g fat(10 g saturated fat; 13 g monounsaturated fat); 139 mg cholesterol; 1431 mg sodium; 66 g carbohydrate; 6.7 g fiber; 52 g protein; 15.8 mg niacin; 1.4 mg vitamin B6; 8.8 mg vitamin B12; 6.3 mg iron; 67.9 mg selenium; 10.1 mg zinc; 214.3 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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