What do you do when you plan to make Bacon Wrapped Blue Cheese Stuffed Dates for the first time and have absolutely no idea how much blue cheese you’ll need so you buy the double package at Costco and end up with one full container and then some leftover? Well if you’re me, you decide to make a homemade blue cheese dressing to put on your version of the classic steakhouse wedge salad.
My version starts with adding the steak directly to the salad. In this case, I used small filet mignon because I was in the mood for a fancy steak and my grocery store had them on sale and I cooked them using my Perfect Filet Mignon recipe. I’ve also served them without the steak as a side salad. I upgraded the classic iceberg wedge with romaine lettuce and then loaded the salad up with cherry tomatoes, sharp cheddar cheese, red onions, avocado, bacon and some French friend onions for crunch. This salad really satisfies and it’s easy for me to go overboard on portions because it’s so good.
Here’s what you need:
I have everything cooked and ready to go here, including the blue cheese dressing mixed. Let’s back up a step and take a look at how to make the dressing. Here’s what you need for that:
I got the recipe for the dressing from Aaron McCargo Jr on Food Network, and just tweaked it a little bit by grating the garlic – I think that prevents harsh garlic bites in the dressing.
Mix together in a small bowl, equal parts mayo, sour cream, and buttermilk; salt and pepper, a couple dashes of hot sauce like Tabasco, chives, grated garlic and some lemon juice. Sometimes I add a little more buttermilk to thin it out.
Add in a generous half cup of crumbled blue cheese.
Whisk it all together.
Now let’s build the salad. Start by tossing the romaine in as much dressing as you like. I find if I toss the dressing in after adding everything else, then all the goodies fall to the bottom.
Now just sprinkle all the goodies all over the top. Some cherry tomatoes that you’ve halved, cheddar, red onion, avocado, bacon and French fried onions. And finally top if with some sliced steak and one more little drizzle of dressing.
Enjoy!
- Dressing:
- ¼ c mayo
- ¼ c sour cream
- ¼ c buttermilk, plus more to thin
- Salt
- Pepper
- Tabasco, dash
- 2 T chives, chopped or cut w herb scissors
- 1 clove garlic, grated
- ½ lemon, juiced
- ½ c blue cheese crumbles
- Salad:
- Romaine, chopped
- Cherry tomatoes, halved
- Sharp cheddar cheese, shredded
- Red onion, chopped
- Avocado, chopped
- French fried onions
- Bacon cooked and chopped
- 2 filet mignons, cooked to desired doneness and sliced
- Whisk together all dressing ingredients except blue cheese. Add more buttermilk as needed to thin to desired consistency. Stir in blue cheese. Keep in the fridge until ready to use.
- Toss blue cheese dressing with romaine.
- Top with remaining ingredients.
- Enjoy.
Leave a Reply