I make this playful take on a chef's salad with quail eggs and shrimp as well as the usual meat and cheese. Sometimes I even serve it layered in a water glass and has the waiters pour the dressing tableside.
• Prep and cook time: 40 minutes
• Yield: Serves 4
• 1 tbsp dill
• 2 tbsps milk
• 1/2 tsp hot sauce
• 1 tsp chile powder
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mild olive oil
• 1/2 small shallot, sliced
• 1 tbsp red wine vinegar
• 1 tsp worcestershire sauce
• 2 hard-cooked eggs, halved
• 1 small garlic clove, smashed
• 1 cup grape tomatoes, halved
• 1 kirby cucumber, thinly sliced
• salt and freshly ground pepper
• 2 romaine lettuce hearts, quartered
• 1/2 small red onion, cut into thin rings
• 1/4 pound crumbled roquefort or maytag blue cheese
• 1 1/4 pounds center-cut beef tenderloin, sliced 1/2 inch thick
• 1 serrano or jalapeño chile, halved lengthwise and seeded
- In a mini food processor, combine the olive oil, serrano chile, dill, chile powder and a generous pinch of salt and pepper and puree. Transfer the marinade to a bowl and add the sliced meat, turning to coat. Let stand for 10 minutes.
- Meanwhile, rinse out the food processor. Add the garlic, shallot, vinegar, Worcestershire sauce and hot sauce and process until the garlic and shallot are finely chopped. Add the mayonnaise, sour cream and milk and process until smooth. Add the blue cheese and pulse once or twice to combine. Transfer the dressing to a bowl and season with salt and pepper.
- Preheat a grill pan. Grill the beef tenderloin slices over high heat for 5 to 6 minutes, turning once, for medium-rare meat.
- Arrange the lettuce, tomatoes, cucumber, red onion and hard-cooked eggs on plates and drizzle with the dressing. Arrange the beef tenderloin slices on the plates and serve.
This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/spicy-steak-salad-with-blue-cheese-dressing