Serves 6 to 8
It was the last day of Passover, and I needed to prepare yet another meal, but I was tired of cooking. I had some leftover steak in the fridge, a jar of horseradish from the seder plate that no one was ever going to eat, too much matzo, and plenty of homemade mayo. I took whatever veggies I could find and voilà—a filling and delicious salad! After an eight-day food fest, this salad was everything we wanted, and we scraped the bowl clean!
Matzo Brei Croutons
1 extra-large egg white, beaten
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
3 square unsalted matzos or 2 round matzos
1 pound London broil (preferably the shoulder blade cut)
2 tablespoons grapeseed oil
Kosher salt and butcher grind (coarse) black pepper to taste
2 heads romaine, roughly chopped
2 Persian cucumbers, thinly sliced on the diagonal
1 carrot, peeled into ribbons
4 radishes, thinly sliced
1 avocado, sliced
½ small red onion, thinly sliced
Horseradish Dressing
½ cup mayonnaise
3 tablespoons grated horseradish
1 tablespoon freshly squeezed lemon juice
1 garlic clove, minced
Kosher salt and freshly ground black pepper to taste
1 To prepare the croutons: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white with the olive oil, salt, oregano, garlic powder, and pepper. Break the matzo into small pieces, about ½ inch, and add them to the bowl. Gently toss the mixture with a spoon until the matzo is fully coated, then spread it out on the baking sheet. Bake for 10 to 15 minutes, until the matzo crisps up into clusters. Remove from the oven and set aside to cool completely.
2 To prepare the steak: Rub the London broil with the grapeseed oil and season liberally with salt and pepper. (I like to use a lot of pepper so that it’s pepper-crusted.) Grill over high heat or broil on a sheet pan with the oven rack in the highest position for 6 to 8 minutes per side, until the steak is charred on the outside and cooked to medium-rare. Transfer the steak to a cutting board and set aside to rest for 10 minutes. Thinly slice crosswise and against the grain.
3 To make the dressing: In a small bowl, whisk together the mayonnaise, horseradish, lemon juice, garlic, salt, and pepper until creamy. If a thinner consistency is desired, add water to thin.
4 To make the salad: In a large bowl, combine the romaine, cucumbers, carrot, radishes, avocado, and onion. Toss with the horseradish dressing. Top with the meat and the croutons and serve.