Beef on Weck Salad with Horseradish Caraway Dressing {Paleo, Keto, Whole30}. Classic fare from Buffalo, New York the Beef on Weck sandwich might be a regional food, but I think we need to change that. Taking the flavors of this Western New York favorite, I grew up with, I created a version I could eat, with greens and a delicious dressing – it brings all the flavors without the bread!

If you’re from Buffalo, New York, than you will get this, right away!! Fully. The Beef on Weck Sandwich. If you aren’t from the City of Buffalo or have never visited Western New York, then let me tell you a little bit about this iconic almost totally unknown (outside of Buffalo) sandwich.

It’s not like your usual French dip or really any other roast beef sandwich for that matter. Beef on Weck is slow roasted beef, hand-sliced thin, piled high on a Kimmelweck or a Kaiser roll – a hard roll that comes crowned with flakey sea salt and caraway seeds. To that the sandwich gets just a bit of jus (or it’s served on the side for dipping) and a little spicy horseradish, too. It’s the roll that sets this sandwich apart from the crowd.

I realized on the most recent trip back home to see my family in Buffalo, so much of the local fare are foods I haven’t been able to eat for over 13 years now, being gluten-free. Buffalo isn’t exactly known for it’s health food fare. I actually come back home and I crave the home cooked Greek food I grew up on, while all the other former Buffalonians are loading up all the local eats like chicken wing and pizza, chicken finger subs, Mighty Taco and the like. But I always feel like I’m missing out a little, too, if I am being totally honest.

On this most recent visit home in April, I was reminded of a classic Buffalo Food, the Beef on Weck Sandwich. Conservatively a sandwich I haven’t had in probably close to 15 years. I was reminded of what made it so special, where simplicity meets layers of complimentary flavors and anything with a sprinkle of flaked or rock sea salt, sign me up! The very simple freshly carved roasted beef is complimented so perfectly by the salty roll with a little kick from the horseradish.

You can certainly slowly cook your own roast, like an eye-round, bottom-round or top-sirloin roast, slice it thinly or to keep it simple, hit up your local deli, grab some freshly and thinly sliced (grass-fed) roast beef, asking for rare. I usually buy the Whole Foods house made grass-fed beef at the deli, True Story, Applegate and Fork in the Road are good, too, I believe Organic Valley also has a grass-fed roast beef). Freshly carved is key if you can get it – don’t skimp and grab the processed cold-cut style meat.

As usual, lots of options here. I personally like a soft butter lettuce with a small amount of watercress with this particular salad, because they don’t overpower the flavors, but use whatever greens you’d like. Romaine, baby kale and/or spinach, red or green leaf lettuce, etc.

While this flavor combination may not be something you grew up on, I can tell you once you have a taste of the thinly sliced roast beef, with the horseradish and caraway, you will get it! It’s also pretty likely that you’ll want to have this creamy dairy-free dressing around for other salads, too!

Beef on Weck Salad with Horseradish Caraway Dressing {Paleo, Keto, Whole30}

gluten-free, grain-free, dairy-free, nut-free, paleo, keto, Whole30, options for Low FODMAP and egg-free

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 servings

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Ingredients 

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• 6 cups lettuce of your choice, I used butter lettuce
• 2 cups watercress, optional
• ½ pound thinly sliced roast beef, cut into approximately 1 1/2-by-1/2-inch strips
• ½ cup thinly sliced red onion
• horseradish caraway dressing, see below
• flaked sea salt
• additional toasted caraway seeds
  
  

Horseradish Caraway Dressing

• ½ cup avocado oil mayo
• 1 tablespoons white wine vinegar, or red wine
• 2 tablespoons prepared horseradish
• 3 teaspoons caraway seeds
• 1 teaspoon dijon mustard
• sea salt and black pepper, to taste (go very very light on salt, or leave out, since you add the flaked sea salt to the salad)

Instructions

• Add the caraway seeds to a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool.
• Make the dressing. In a small bowl whisk together all the ingredients, leaving about 1 teaspoon of the caraway seeds aside for topping the salad, if you'd like. Whisk together until smooth and creamy. Set aside.
• Arrange the salad. Plate whatever greens you are using and top with the thinly sliced beef, the red onion, a generous pinch flaked sea salt and toasted caraway seeds, if you are using.
• Drizzle with the Horseradish Caraway Dressing. Toss and serve.

Notes

Leave off the onion for low FODMAP
To make egg-free, use an egg-free mayonnaise