Low Sodium Beef Cobb Salad

Total time50 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the steak

2 strip steaks (about 8 oz each)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger

For the bacon

6 slices uncured pork bacon, no added spices

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tsp honey
1 tsp fresh thyme leaves
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

2 small heads romaine lettuce, chopped (about 8 cups)
2 avocados, pitted and sliced
1 english cucumber, sliced into half-moons
2 medium beets, roasted, peeled, and diced
4 radishes, thinly sliced

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
If roasting beets from raw, preheat the oven to 400°F (205°C). Wrap each beet individually in foil and roast directly on the oven rack for 45–55 minutes, until a knife slides through the center with no resistance. Unwrap, let cool enough to handle, then rub off the skins with a paper towel. Dice and set aside. (Pre-roasted or vacuum-packed cooked beets can be used to skip this step.)
2
Pat the strip steaks dry with paper towels. Rub both sides with the olive oil, then season evenly with 3/4 tsp of the sea salt, the turmeric, and the ginger.

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