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Steakhouse Steak Salad with True Bleu Dressing
using Four Peppercorn Mélange, Le Saunier de Camargue, Napa Valley BBQ's Worcestershire Sauce

Recipe courtesy Sandie Jarrett

I enjoy creating entree salads with leftovers from previous meals. Steakhouse Steak Salad is one of my favorite meals created from the dibs and dabs I have in my refrigerator.

All you need to create your own delicious entree salad is a base of fresh, crisp salad greens, such as Romaine or Iceberg, a handful of raw or cooked vegetables, and a few slices of leftover grilled steak. Add your favorite homemade or prepared dressing, a sprinkle of cheese, gently toss, and enjoy!

Preparing the Salad

Makes 1 large very meal sized portion

cups Romaine or Iceberg Lettuce, chopped
1/2 Roma Tomato, diced
2 - 3 mushrooms, sliced
1 tablespoon bell pepper, diced
2 - 3 thin slices of purple or red onion
Thin slices of grilled Steakhouse Steak*
True Bleu, blue cheese dressing (recipe follows)
Four Peppercorn Mélange (optional), coarsely ground

Assembling this salad couldn't be easier. Put a few tablespoons of salad dressing in the bottom of a large salad bowl. Add greens and toss to coat. Add more dressing, a small amount at a time, tossing between additions, until the greens are coated to taste.

Add the vegetables and a pinch of Le Saunier de Camargue sea salt to the dressed salad and toss lightly. Turn out into a chilled bowl or plate and top with strips of steak. If desired, add an extra dollop of dressing or crumbled blue cheese and a sprinkle of fresh ground Four Peppercorn Mélange.

Serve at once.

True Bleu Salad Dressing
using Four Peppercorn Mélange, Le Saunier de Camargue, Napa Valley BBQ's Worcestershire Sauce

1-2 oz crumbled Blue Cheese
1 cup good quality mayo
1/2 cup sour cream
1/4 cup buttermilk
1 - 2 teaspoons lemon juice
1 clove garlic, minced
1 tablespoon green onion, minced
Napa Valley BBQ's Worcestershire Sauce, to taste
Four Peppercorn Mélange, freshly ground
Le Saunier de Camargue (Sea Salt), to taste

Combine mayo, sour cream, buttermilk, 1 teaspoon lemon juice, garlic, green onion, a dash of Napa Valley BBQ's Worcestershire Sauce,
a few grinds of Four Peppercorn Mélange and a pinch of Le Saunier de Camargue, (Sea Salt) in a bowl. Fold in Blue Cheese. Taste and adjust seasonings as necessary.

Cover and refrigerate until ready to use. Dressing will keep in the refrigerator for up to 1 week.

You can substitute any grilled meat, poultry, or even fish or use my Steakhouse Steak Recipe (http://www.poshgourmet.com/recipes/steakhouse_dinner.html).

Use your favorite bottled dressing or make your own. We like our luscious, creamy homemade blue cheese dressing, but ranch or vinaigrette are equally delicious.

You can use as many or as few vegetables as you like in your salad. Corn kernels, green beans, broccoli, carrots, sliced scallions, diced cucumber, or drained kidney beans are a few of the 'additives' we like in our salad.

For a lighter salad, first toss the greens with a little olive oil and vinegar or vinaigrette, then use a dollop of creamy blue cheese dressing as a topper.

Peppered Sea Salt can be used in place of Four Peppercorn Mélange and Le Saunier de Camargue.

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