🌎 US Military Family World Cookbook Project

1 tablespoon olive oil
1 pound lean ground beef
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces sharp white cheddar cheese, freshly grated
8 cups butter lettuce
1 pint cherry tomatoes, halved or quartered
1/3 cup chopped dill pickles
1/4 cup diced red onion
salt and pepper for seasoning
Dill Pickle Vinaigrette:
1/4 cup diced dill pickles
3 tablespoons dill pickle juice (from a jar of dill pickles)
2 tablespoons diced shallot
2 garlic cloves, minced
2 teaspoons dijon mustard
1 teaspoon honey
pinch of salt and pepper
1/2 cup extra virgin olive oil

Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add the ground beef, garlic cloves, salt and pepper. Break the mixture apart with a spoon and cook until browned, stirring over and breaking the pieces into crumbles, for about 6 to 8 minutes. Turn off the heat and sprinkle about 2 ounces of the cheddar over the beef so it slightly melts. You can serve this salad with the beef hot or room temp – so if necessary, you can make this a bit ahead of time! Place the butter lettuce on a cutting board and run your knife through it to chop it into pieces. Ideally we want everything in uniform pieces so each bite is perfect. Chop up the lettuce, then throw it in a bowl with a pinch of salt and pepper. Toss it well. Add the tomatoes next, the dill pickles and the diced onion. Add the remaining shredded cheese. Toss the salad well, drizzle on the dressing and serve! Dill Pickle Vinaigrette: In a bowl, whisk together the pickles, pickle juice, shallot, garlic, mustard and honey. Add a pinch of salt and pepper and whisk until the mixture comes together. While whisking, stream in the olive oil until the dressing emulsifies. This stays great in the fridge for a few days!