summer supper salad number three

it's got everything. beef, potatoes, onions, cheese and greens.

although we've made and tasted many variations over the years, this steak salad's a keeper for us as it contains enough filler material to keep everyone's tummy content until breakfast.

but if you want to make a version that's more "ladies-who-lunch" friendly, simply omit the potatoes and add sliced asian pears and some toasted walnut pieces. voila!

this is how we worked it in our kitchen (30 minutes from frig to fork):

while crisping up about 6 slices of bacon (cut into 1/2" pieces),
you can assemble the dressing using:

4oz bleu cheese. i like maytag (probably more for their quaint logo that hasn't changed in years and is still applied via a foiled sticker to their business envelopes - as much as for the taste).

1/3 c sour cream

1/3 c buttermilk (or plain yogurt)

2 t red wine vinegar (quality matters)

then slice up a scallion or two and add it to:

a platter of torn romaine leaves

drain the bacon (it's been about 7 minutes now) on a paper towel-lined plate and add some yukon gold or fingerling potatoes, cut in slender wedges to the skillet. cook until soft and crispy-browned on both sides (should take 10 - 12 minutes) then transfer to another paper-lined plate.

season a 1" thick sirloin steak (1.5 lbs fed our family of five) with s&p and cook in same skillet over med-high heat (5-7 mins per side for medium-rare).

let meat rest for 5 minutes while you assemble the salad.

slice the meat thin and add to greens and bacon along with the potatoes:

then dress (see photo at top of page) and enjoy.

ps  leftovers go in a pita for lunch the next day. of course.