Beef on Weck Salad with Horseradish Caraway Dressing {Paleo, Keto, Whole30}
Prep time: 
Total time: 
Serves: 4 servings
gluten-free, grain-free, dairy-free, nut-free, paleo, keto, Whole30, options for Low FODMAP and egg-free
  • 6 cups lettuce of your choice, I used butter lettuce
  • 2 cups watercress, optional
  • ½ pound thinly sliced roast beef, cut into approximately 1½-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)
  1. Add the caraway seeds to a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool.
  2. 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.
  3. 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.
  4. Drizzle with the Horseradish Caraway Dressing. Toss and serve.
Leave off the onion for low FODMAP
To make egg-free, use an egg-free mayonnaise
Recipe by Tasty Yummies at