Blackened Bleu Salad Recipe
Make Blackened Bleu Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Salad
Bleu-Cream Dressing
To Finish
Method
Steak
Bring to room temperature & season
Remove steak from refrigerator 20–30 minutes before cooking. Pat dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil, then rub with 2 teaspoons blackening spice blend and 1 teaspoon salt, pressing spice into meat so it adheres.
Cook
Heat a heavy skillet (cast-iron preferred) over high heat until very hot (2–4 minutes). Add a thin film of oil if pan is dry. Place steak in pan and sear without moving for 2–3 minutes until a dark crust forms. Flip and sear the second side 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness.
Rest & slice
Transfer steak to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute. Slice thinly across the grain into 1/4-inch slices. Keep warm while assembling salad.
Bleu-Cream Dressing
In a medium bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, and 2 tablespoons buttermilk until smooth. Stir in 1/2 cup crumbled bleu cheese, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning or consistency: add up to 1 more tablespoon buttermilk if you prefer a thinner dressing. For a smoother dressing, use an immersion blender or pulse briefly in a food processor. Refrigerate until ready to serve.
Salad Assembly
In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, and 3/4 cup croutons. Toss gently to combine.
Add sliced avocado just before serving to prevent browning.
Drizzle desired amount of bleu-cream dressing over the salad (about 3–4 tablespoons per serving) and toss gently to coat. Alternatively plate salad portions and spoon dressing over each.