Blue Cheese Dressing:
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk (more as needed for desired consistency- I like mine pretty thick, to well-coat the salad)
2 tbsp lemon juice
1/4 cup crumbled blue cheese (the stronger the cheese, the more robust your dressing will be!)
1/4 tsp garlic powder
1/4 tsp onion powder
pinch sea salt (to taste)
4 cups romaine or Italian blend lettuce
2 small persian cucumbers, sliced
1/2 cup sliced grape tomatoes
1/4 cup small diced red onion
1/4 cup sliced black olives
1/2 cup crumbled blue cheese
4 hard cooked eggs, chopped
1 12-16 oz steak, grilled and sliced
Blue cheese dressing (see above)
- Blend all in a blender or food processor. If you prefer it ‘chunky’ style, halve the blue cheese and stir half in at the end. Keeps in fridge for 3-4 days.
To Assemble Salad:
- Divide salad greens between four large bowls.
- Top with vegetables, blue cheese, olives and egg.
- Top with warm steak or protein of choice (see notes for tips for cooking steak)