Best Tip Top Salad Recipes

Tip Top Salad image

Provided by Food Network

Time 36m

Number Of Ingredients 15

4 heads iceberg lettuce (1 per person)
2 cups diced roast turkey breast (about ½ small breast)
1 cup sweetened dried cranberries
1 cup diced celery
1/2 green apple cored (but not peeled) and diced
1 cup crumbled blue cheese
Candied Walnuts, recipe below
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
2 teaspoons coarse black pepper
2 tablespoons fresh lemon juice
1 cup walnuts
2 tablespoons sugar

Steps:

Tip Top Dressing:
To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base. Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids). Using a spoon, hollow out each lettuce head to form a bowl. Reserve the lettuce that is removed (this will be used in the salad). Set the 'lettuce bowls' aside. Chop the reserved lettuce. Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl. Toss the salad gently.
To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl. Season, to taste, with salt, pepper, and lemon juice.
Finishing the salads: Add about 1/3 of the dressing to the salad. Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad. Spoon salad into each of the 'lettuce bowls'. Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
Unused dressing can be refrigerated for up to 3 days
Heat medium skillet over medium-high heat. Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute. Raise the heat to high, sprinkle the walnuts with sugar and cook, stirring constantly, until the sugar crystallizes and begins to melt, about 1 minute. Transfer the walnuts to a plate and set aside to cool.

Chef Beorn's Tri-Tip Salad image

Provided by Chef Beorn Hockenhu

Time 26m

Yield 5 Salads, 5-6 serving(s)

Number Of Ingredients 16

2 lbs sirloin, tri tip cut into 4 oz portions (or use your favorite steak)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 ounce canola oil
5 cups mixed salad greens (Frisee, Radicchio, Spinach, Arugala)
1 cup couscous
1 cup coconut milk
15 mint leaves (finely chopped)
6 kaffir lime leaves (fine julienne, stems discarded or 1 oz. fresh lime juice)
6 ounces bell peppers (Red and Green, fine diced)
5 ounces red onions (fine diced)
5 ounces olive oil
2 ounces balsamic vinegar
1 tablespoon brown sugar
1 ounce parmesan cheese (Shredded)

Steps:

Season your steaks with salt, pepper and garlic.
Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan.
While this is happening, Go and preheat your oven to 350 degrees.
Place steak in saute pan and sear for about 4 minutes
Lower heat to medium.
Sear other side for 1-2 mins and then with an oven mitt, carefully place the saute pan into the oven for about 4 minutes
Remove from oven and allow to rest 5 minutes.
In the meantime, Let's put the salad together.
Go ahead and put the salad in the bowls.
Now, in a saucepan, bring the coconut milk to a boil.
Add the cous cous and a pinch of salt.
Stir until liquid starts to get absorbed. Check for tenderness.
Strain and reserve the cous cous.
Reserve the coconut milk too.
Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk.
Strain and toss with cous cous.
Sprinkle cous cous over salad.
Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk.
Drizzle a little over each salad.
Now let's get back to the steaks.
Slice each steak diagonally across the grain (the striations you see on top of the steak).
Lay the slices over the top of each salad.
Just before serving, garnish with bell pepper (Red and Green) and red onion.