Horseradish Cheddar & Warm Beef Salad

Horseradish and beef – together forever! This salad is the perfect combo of flavours and textures.


  • 1/3 cup balsamic vinegar
  • ¾ cup extra virgin olive oil
  • 1 ½ Tbsp grainy Dijon
  • 1 Tbsp garlic, chopped
  • 1 ½ Tbsp creamed honey
  • 3 heads heart of romaine, chopped
  • 1 lb beef strip loin steak, thinly sliced
  • 2 Tbsp olive oil
  • ¼ Spanish onion, thinly sliced
  • ½ English cucumber, sliced
  • 3 medium tomatoes, cut in wedges
  • 1 ½ cups Bothwell Horseradish Cheddar, diced
  • Salt and freshly ground black pepper to taste


  1. For the dressing, whisk together ¼ of the oil into the grainy mustard.
  2. Add ¼ of the vinegar and the garlic.
  3. Continue to alternate between the oil and vinegar until both are gone.
  4. Stir in the honey, and season to taste.
  5. Sauté the beef and onions in olive oil, and season with salt and pepper.
  6. Toss the lettuce with the dressing and place in a large salad dish or in 6 individual bowls.
  7. Arrange the cucumber and tomato wedges around the salad.
  8. Place beef and onions on top and garnish with cheese.