Dallas has no shortage of steakhouses, and with each passing year, their numbers continue to grow. Venture outside the city limits, however, to enjoy the rich cuisine and fine dining atmosphere we Texans know and love, minus anything stiff or stuffy. Culpepper Steakhouse is where it’s at for an Uptown-style meal with a down-home Rockwall welcome.
This Lake Ray Hubbard-area gem will celebrate its 28th anniversary this year, and in addition to hearty favorites like mesquite grilled steaks and chops, guests at Culpepper enjoy a rotating seasonal menu peppered with Executive Chef Chad Bowden’s own creations.
The following salad, named for Bowden’s wife Melaina, just debuted last week. It combines tender greens and roasted root vegetables in a vinaigrette perfumed with spice and sweetness. Enjoy it solo or with chicken or shrimp as a main course. And as for those steaks and chops, your table is waiting at Culpepper.
Courtesy of Culpepper Steakhouse
5 oz. mixed spring greens
1 avocado, thinly sliced
6 stem-on baby carrots, peeled
1 parsnip, thinly sliced
1 oz. cumin seeds
1 orange, halved
¼ cup rice wine vinegar
¾ cup olive oil
dash of honey
1. Preheat oven to 350˚. Place orange halves face down on a baking sheet and roast for 20 minutes. On a separate sheet, toast cumin seeds in oven for 8 minutes. Grind seeds in a spice grinder and set aside to cool.
2. Toss parsnip and carrots with olive oil, salt and pepper and spread evenly on a baking sheet. Roast for 10 minutes and set aside to cool.
3. For vinaigrette, place rice wine vinegar, the juice of the roasted orange, honey and ground cumin seeds in the carafe of a blender. Blend on low speed while adding olive oil in a slow stream.
4. Toss greens, roasted vegetables and avocado with desired amount of vinaigrette. Top with chicken or shrimp, if desired. Serves one.
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