It’s been a while since I’ve bought a bottle of blue cheese dressing, and while I have nothing against it (shoutout to Ken’s), I figured might as well get a recipe here on the site since I tend to make it fairly often. Plus, it’s so simple. This recipe makes a good amount, you’ll be happy you have some extra. Besides just a dressing, we’ll use it as a dip, or do what Ry does and use it as a sammie spread. Great on a BLT (or as he puts it, a wedge salad sandwich), buffalo chicken sandwich or tomato sandwich. With this dressing the world is your sandwich, or salad, whatever.
I love a big dinner salad. Not only cause it’s delish, but they’re pretty quick and easy to make, usually only cooking one or two ingredients, and then it’s just a matter of chopping, slicing and assembling. Plus, Ry and I generally both just eat off the same giant platter, so cleanup is usually pretty quick, and as necessary as it is, I hate cleaning up.
Besides just a dressing, we’ll use it as a dip, or do what Ry does and use it as a sammie spread. Great on a BLT (or as he puts it, a wedge salad sandwich), buffalo chicken sandwich or tomato sandwich. With this dressing the world is your sandwich, or salad, whatever.
Grilled Skirt Steak Salad
Blue Cheese Dressing
- 1/2 C milk
- 1/4 C mayo
- 1/4 C sour cream
- 1/2 C crumbled blue cheese plus some extra for topping – roquefort, stilton, splurge a little here
- black pepper
- chives tarragon, scallions – all good additions too
- 1-2 heads romaine lettuce
- ~1/2 lb skirt steak
- 1/2 red onion thinly sliced
- handfull grape tomatoes halved
- bacon as much as you want – cooked and crumbled
- Combine all your ingredients and mix well. I recommend smashing up the blue cheese a bit as you stir. Let sit for at least 20 minutes, an hour would be better. The longer you let it sit, the thicker it’ll get. When you first make this it’ll be pretty thin, but as the blue cheese sits it’ll all thicken up to that nice creamy dressing you’re expecting. And, if you need to thin it out the next day, add in a splash of extra milk.
- Get your bacon crisp and cooked. I recommend using the oven for this. Lay strips on a baking tray, either parchment lined or with a rack, put it in a cold oven, turn it to 425°F (220°C) and cook for 20-25 minutes keeping an eye on it. Get it as cooked and crispy as you like.
- Next, get all your veggies sliced and prepped.
- Then cook up that steak. I recommend grilling here. Coat it with a little bit of oil, make sure it’s well seasoned with salt and grill it on high for just a few minutes on each side. I like about 3-4 minutes on each side, but cook it more of less depending on how you like it.
- Assemble everything on a large platter, chilled if you’re extra fancy, and drizzle with plenty of your homemade blue cheese dressing, a nice showering of fresh pepper and some extra crumbles of blue cheese.