Steak, Egg & Blue Cheese Salad

Steak, Egg & Blue Cheese Salad
Photo by Scott Phillips


  • Kosher salt
  • ½ cup plus 1 Tbs. extra-virgin olive oil
  • ¼ cup 1-inch-long sliced fresh chives
  • ¾ cup crumbled blue cheese (about 4 oz.)
  • 2 heads Boston lettuce, washed, spun dry, and torn into bite-size pieces (about 6 cups loosely packed)
  • 6 medium red radishes, thinly sliced
  • 4 medium- or hard-cooked eggs, peeled and quartered lengthwise
  • + 6 more ingredients
    • 1 medium carrot, peeled and very thinly sliced crosswise
    • Freshly ground black pepper
    • 1 small clove garlic
    • 3 Tbs. red-wine vinegar
    • 1 lb. beef sirloin steak tips
    • 1-½ tsp. Dijon mustard

Roughly chop the garlic, sprinkle it with the generous pinch of salt, and mash it into a paste with the side of a chef’s knife. Transfer the garlic to a small bowl and whisk in the vinegar and mustard. Whisk in the 1/2 cup oil in a thin, steady stream. Season the vinaigrette to taste with salt an...

View full recipe at Fine Cooking


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