On 1 Oct 2005 21:36:42 -0700, "Lynn from Fargo" >
wrote:

>oh, modom
> that sounds like a wonderful salad
>-sorry, my shift key is on the fritz -
>the radisson hotel here used to make a fabulous steak salad.
>when it first appeared on the menu it was five or six slices of very
>rare smoked tenderloin/filet on a bed of mostly dark greens including
>spinich.
>
>the menu said they smoked the tenderloin especially for the salad and i
>believe they did . . . at first.
>the meat and greens were accompanied by half a dozen marinaed -fresh-
>mushroom caps, some nicely pickled baby corn and a couple of piles of
>shredded smoked gouda cheese. this all came to the table on a big
>dinner plate with a sauceboat of warm mustard bacon sauteed onion
>dressing.
>
>i adored that salad and ordered it every first saturday of the month
>when i went out to lunch with the girls. it cost eight dollars -way out
>of my budget but it was worth saving up for.
>
>gradually over a year or so, the salad began to change - it was sad,
>like watching a really spiffy neighborhood go downhill. i gave up when
>the tenderloin/filet deteriorated to some lackadaisical julienne of
>well done pot roast.
>
>damn . . . i miss that salad and i'd kill for the dressing recipe
>
Yeah, it's a pain to see something good decline like that. On a
smaller scale here in Cow Hill, I watched a Chicago-style hotdog joint
go from using Nathan's franks to the odd idea of putting two ordinary
dogs on their delux hotdog. It changed owners and closed soon
afterward.

I wonder if experimenting with what you know and remember of the
dressing might prove a worthy project. You know, fry up some bacon
and then brown some onion dice in the grease. Add that to a mix of
Dijon mustard and some sort of creamy dressing. Adjust proportions as
taste dictates. It might work and the research could prove enjoyable.


modom