Steak salad

Now I wish I had taken a photo!

Who would ‘a thunk a salad could be so good?  It wasn’t just the perfectly cooked ribeye, charred to medium rare and seasoned perfectly… or the mix of fresh greens, wonderful creamy goat cheese, and fresh tomatoes.  It was that dressing.

What they say is true… necessity is the mother of invention.  I’m starting to fully realize that statement.  When you don’t have the right ingredients you make do.  I wanted to make a lovely cucumber jalapeño ranch I like to make for the beef salad.  But I didn’t have any cucumber… or ranch.  So I made do with what I had…. and now here I am blogging about it, because I want to remember the recipe myself.

The dressing was so simple (approximate measures):

  • 1T mayonaise
  • 1T dijon mustard
  • 1 T red wine vinegar
  • 3 T olive oil
  • 1 finely chopped jalapeno
  • salt, pepper

Simple and delicious, and perfect over the steak salad with the creamy goat cheese (or Boursin) to cut the spicy jalapeño.


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