A Pittsburgh salad is a unique, regional dish that few outsiders know about. Well, we here in the StateEats Kitchen are about to break open the lid on one of the best taste sensations east of the Monongahela River. The recipe, purportedly created in the 1960s at a drive-in called Jerry’s Curb Service, can vary a bit.
The greens are usually romaine. Toss on a few veggies, usually English cucumber, red onion and tomatoes, but add whatever you like. Thinly sliced steak is the most common protein, (use your favorite) but you can sub in chicken if you’d prefer. Add some shaved Parmesan cheese, or crumbled blue if you want to get crazy. However, the two “musts” for this dish include crunchy croutons and French fries. Yes, you read that right. Croutons and FRIES. We might have died and gone to heaven. Anytime you can turn something virtuous into something a little bit naughty is a win in our book. Top with ranch dressing and have it at. You’re welcome.
Check out the Andy Warhol Museum right near the confluence of the Monongahela, Allegheny and Ohio Rivers. Pittsburgh’s native son is honored with seven floors of prints, sculpture, paintings, film and video, and other documents of the artist’s life.
Ingredients Instructions Top romaine salad with cuke, red onion, and baby tomatoes or vegetables of your choice. Add sliced steak, the croutons and fries. Top with dressing.
Top romaine salad with cuke, red onion, and baby tomatoes or vegetables of your choice. Add sliced steak, the croutons and fries. Top with dressing.