Description

It may not be the prettiest salad, but it certainly is delicious. Enjoy it for lunch or dinner. Keep some ketchup handy for those die hard ketchup fans and maybe serve with a side of French fries.

Ingredients

• 1 T. olive oil
• 1 lb. lean ground beef
• 2 garlic cloves, minced
• 1/4 t. salt
• 1/4 t. pepper
• 6 oz. sharp white cheddar cheese, freshly grated, divided
• 8 c. butter lettuce
• 1 pint cherry/grape tomatoes, halved
• 1/3 c. chopped dill pickles
• 1/4 c. diced red onion
• salt and pepper, to taste
• Dill Pickled Vinaigrette:
• 1/4 c. diced dill pickles
• 3 T. dill pickle juice (from the jar of dill pickles)
• 2 T. diced shallot
• 2 garlic cloves, minced
• 2 t. Dijon mustard
• 1 t. honey
• pinch of salt and pepper
• 1/2 c. extra virgin olive oil

Steps

1. Heat a large skillet over medium heat; add olive oil; when hot, add beef, garlic, salt and pepper. Break the mixture apart; cook until browned, stirring and breaking pieces into crumbles, for about 6-8 minutes. Turn off heat; sprinkle 2 oz. cheese over beef so it slightly melts. This salad can be served with the beef hot or room temperature.
2. Dill Pickled Vinaigrette:
3. In a bowl, whisk together pickles, pickle juice, shallot, garlic, mustard and honey; add a pinch of salt and pepper; whisk until mixture comes together. While whisking, stream in olive oil until dressing emulsifies. Dressing stays great in the refrigerator for a few days.