I had this salad years ago in San Francisco and never forgot how good it was. I’ve recreated this recipe from memory and it was just as good as I remembered.
- 2 (6 or 8 oz.) filet mignon
- 1 bottle 1890 salad dressing
- 2 sourdough English muffins
- 4 cups salad greens
- 4 hardboil eggs, cut in quarters
- 1 can of asparagus
- 1 cup black olives
- 1 package green beans
Cook the filet mignon on the stove or grill, your preference, until medium-well done. Cut the filets in bite-size chunks, set aside.
Cook the green beans on the stove or microwave and set aside. Boil the eggs until hardboiled, cool and peel, then cut in quarters, set aside.
Assemble the salad:
Place salad greens on a large plate. Split and toast the sourdough English muffins. Place 1/2 of the sourdough English muffin in the center of each plate on top of the salad greens. Place 4 hardboiled egg wedges around the plate. Place asparagus on one side of the plate. Place green beans on the opposite side. Add the black olives down one side.
Top the English muffin with a large spoonfuls of filet mignon. Drizzle 1890 salad dressing on top of the filet and more dressing around the plate. Serve immediately. Serves 4