Recipe Details

Steak and Blue Cheese Salad
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Steak and Blue Cheese Salad

Enjoy our Raisin Growers' salad with warm, crusty bread and California wine for a perfect light meal.

  • Servings: 8


1/2 cp Mayonnaise
1 tbsp White Onion minced
2 tsp Garlic minced
2 tbsp Italian Parsley minced
1 cp Buttermilk
2 tsp Lemon Juice
2 tsp White Wine Vinegar
8 oz Blue Cheese (e.g. Maytag or Shafts), crumbled
3/4 cp California Natural Raisins and golden raisins, and a few zante currants, mixed together
pnch Kosher Salt or sea salt
pnch Ground Black Pepper
4 whole Rib-eye Steaks (6 to 8 ounces each) well trimmed
pnch Ground Black Pepper
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Ground Cumin
1 tbsp Paprika
med Vegetable Oil for frying
1 med Red Onion sliced into rings about 1/8 inch thick and rinsed
sprnkl All Purpose Flour for coating
pnch Kosher Salt
1 pkg Romaine Hearts (3 heads) washed and dried



Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons.

Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine.

Cover and chill for at least 1 hour.

To serve, brush salmon with reserved dressing and let stand about 30 minutes.

Place one red lettuce leaf on each of 4 individual salad plates.

Divide chilled salad and spoon on top.

Quickly grill or broil salmon and arrange on top of salads.

Sprinkle with pine nuts.

Note: Even better with additional vinaigrette on the side.


Gently fold together dressing ingredients until well combined. (The dressing should be thick and chunky.)

Adjust seasonings and refrigerate, tightly covered, until needed.


Season steaks with salt and pepper.

Mix thyme, oregano, garlic, onion, cumin and paprika in a bowl and rub mixture onto steaks. (This is best done at least 2 hours or up to 24 hours ahead.)

Prepare charcoal or gas grill.

Grill the steaks to desired doneness and keep warm.

Steaks should rest at least 5 minutes before slicing.

Meanwhile, heat about 2 inches vegetable oil in a large saucepan over medium-low heat to 325┬░F.

Dredge onion rings in flour. Shake off excess and fry in hot oil until golden brown and crisp.

This should take 1 or 2 minutes depending upon thickness of the onions.

Drain on paper towels and season lightly with kosher salt.

The onions will become crisper as they cool.

Divide romaine leaves among 4 dinner plates and spoon some dressing on each salad.

Thinly slice the steaks and arrange the slices on the romaine.

Garnish with fried onion rings. Pass any remaining dressing.