All Recipes

Steakhouse Salad

Name: Steakhouse Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 Boursin Garlic & Fine Herbs Log; 2 Cups All-Purpose Flour; 4 Large Fresh Eggs; 2 Cups Panko Breadcrumbs; 1 Quart Buttermilk; 2 Cups Mayonnaise; 2 Pucks Boursin Garlic & Fine Herbs Cheese; 1/2 Cup Roasted Red Bell Peppers Rough Chop; 2 Teaspoons Garlic Powder; 1 Teaspoon Sweet Paprika; Kosher Salt To Taste; 2 Heads Iceberg Lettuce (Cut Each Head Into 6 Even Slices); 24 Tomato Slices; 2 1/4 Pounds Thinly Sliced Grilled Sirloin Steak; 1/4 Cup Sliced Scallions

Turn a classic wedge salad into an intensely flavorful steakhouse salad by adding crumbly and creamy Boursin Garlic and Fine Herbs Cheese. This isn’t your ordinary steakhouse salad—it’s so much better.

Preparation

Equipment:

Fryer, Griddle

For Fried Boursin Slices:

Slice Boursin log into 24, ¼-inch slices.
Then, dip each slice in flour to coat—shaking off any excess flour.
Dip in egg to coat and then in Panko to fully coat.
Reserve, refrigerated, on a sheet pan until needed for service.
Fry the Boursin slices for 1 minute at 350°F, as needed, to order (should be crispy and light golden brown in color).

For Boursin Buttermilk Dressing:

Place buttermilk, mayo, Boursin pucks, roasted red peppers, garlic powder, and paprika in a tall container, puree until smooth.
Season with salt to taste.
Reserve cold for service (allow to set cold for at least 30 minutes or overnight, as this helps the dressing set up and become thick).

To Make A Steakhouse Salad:

Place 1 chilled iceberg wedge on a plate so the thin edge is facing upward, arrange alternating chilled tomato and hot fried Boursin slices (2 tomato slices and 2 fried Boursin slices) beside the wedge.
Add 3 ounces of hot steak slices in front of the wedge and drizzle with 1-2 ounces of chilled Boursin buttermilk dressing.
Finish by sprinkling 1 teaspoon of scallions over the salad.