Fleur de Lolly: Wedge salad offers showstopping flavor combo
When those warm summer nights appear, we love to have dinner on the deck. One of our favorite outdoor meals is a simple grilled steak and a wedge salad with blue cheese dressing.
While steaks usually get most of the attention, this salad is a showstopper. It’s a combination of crunchy, creamy and savory. If possible, make the dressing a few hours before serving so that all the flavors have time to meld.
WEDGE SALAD WITH BLUE CHEESE DRESSING
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 2 tablespoons milk
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/2 to 3/4 cup crumbled blue cheese, plus more for topping
Stir together until fully incorporated. Refrigerate until ready to use.
Now for the salad:
• 8 oz. thick cut bacon
• 1 head iceberg lettuce, cored and cut into quarters
• Sea salt
• 1 cup diced grape tomatoes
• 3 tablespoons finely chopped red onion
• Freshly ground black pepper
Cook bacon in medium skillet over medium-high heat, occasionally turning until it is brown and crisp, 6 to 8 minutes. Transfer the bacon to paper towels to drain. When cool enough to handle, crumble and set aside.
Plate the lettuce quarters on individual salad plates. Sprinkle with sea salt. Slowly drizzle the wedges with the blue cheese dressing allowing it to run down into the crevices of the lettuce. Sprinkle with tomatoes, bacon and onion. Finish with a few grinds of fresh black pepper and additional crumbled blue cheese.
SALT AND PEPPER RIBEYE
The secret of grilling a great steak at home is to build a two-zone fire so you can sear it over the hot embers, then finish cooking over medium-low heat to keep it juicy.
For the steaks, you’ll need:
• 1 1/2- to 2-inch bone-in rib eye (about 2 pounds)
• 2 teaspoons kosher salt, divided
• 1 teaspoon coarsely ground black pepper
• Coarse sea salt
Put the steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoon salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling to come to room temperature. Pat dry with paper towels. Season again with 1/2 teaspoon salt; press in 1/2 teaspoon pepper per side so that the pieces adhere.
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low.
Sear steak over direct heat, flipping once, until nicely charred, 3 to 4 minutes per side. If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill. Move steak to indirect heat and continue grilling, flipping once, 3 to 4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and fat cap side) for 1 to 2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14 to 18 minutes total or until an instant-read thermometer registers 120 degrees for rare (steak will carry over to 125 degrees or medium-rare as it rests).
Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt and serve. Top with a nice slice of butter if desired.
— Ribeye Steak recipe courtesy of July 2011 Bon Appetit
-- Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and email@example.com.