la cabana's house salad

Name: La Cabana's House Salad
Prep time: 15 min
Yield: 6-8
Cuisine: Latin American
Ingredients: ## SALAD; 1 small head iceberg lettuce (or 1/2 of a large head); 1 bunch(es) bunch arugula, stemmed, rinsed, and dried; 2 medium tomatoes, fresh and ripe; 2 - eggs, hard-cooked, shelled; 1 medium red bell pepper, stemmed and seeded; 1 cup(s) beet, cooked, diced; 2 medium ribs celery, thinly sliced; 14 ounce(s) can hearts of palm, drained and thinly sliced; ## FOR THE SALAD DRESSING; 2 teaspoon(s) dijon style mustard; 1 tablespoon(s) red wine vinegar, or more to taste; 1 tablespoon(s) lemon juice, fresh; 1 teaspoon(s) salt, or more to taste; 1/2 cup(s) olive oil, extra-virgin; 1/2 tablespoon(s) black pepper, freshly ground, or to taste (i cut this back, too peppery for me this way)

(2 RATINGS)

1 Pinch 1 Photo

Lynn Dine

Tampa, FL

Updated on Jul 17, 2018

This is a recipe from the La Cabana Restaurant in Buenos Aires, Argentina. This is Argentina's most famous steakhouse and been around since 1935.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 6 -8

Ingredients

SALAD
1 small head iceberg lettuce (or 1/2 of a large head)
1 bunch bunch arugula, stemmed, rinsed, and dried
2 medium tomatoes, fresh and ripe
2 eggs, hard-cooked, shelled
1 medium red bell pepper, stemmed and seeded
1 cup beet, cooked, diced
2 medium ribs celery, thinly sliced
14 ounces can hearts of palm, drained and thinly sliced
FOR THE SALAD DRESSING
2 teaspoons dijon style mustard
1 tablespoon red wine vinegar, or more to taste
1 tablespoon lemon juice, fresh
1 teaspoon salt, or more to taste
1/2 cup olive oil, extra-virgin
1/2 tablespoon black pepper, freshly ground, or to taste (i cut this back, too peppery for me this way)

How To Make la cabana's house salad

Step 1

Core the lettuce and cut it crosswise into 1/4-inch slices. Gently toss the lettuce with the arugula in a bowl. Arrange this mixture in the bottom of 6 shallow salad bowls, mounding it toward the center.

Step 2

Cut each tomato into 12 wedges. Cut each hard-cooked egg into 6 wedges. Cut the pepper into 18 thin strips. Arrange the tomato and hard-cooked egg wedges and pepper strips on top of the lettuce in a sunburst pattern (radiating away from the center like the spokes of a wagon wheel), alternating colors.
Step 3

Drain off any liquid that may still remain on the beets and blot dry with paper towels. Mound the beets, celery, and hearts of palm in the center of each portion of salad. (The salads can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.)
Step 4

Prepare the dressing. Combine the mustard, vinegar, lemon juice, and salt in a small bowl and whisk until the salt is dissolved. Whisk in the oil and pepper. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Pour the dressing over the salads and serve immediately.
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