Steakhouse Salad

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.



Fryer, Griddle

For Fried Boursin Slices:
  1. Slice Boursin log into 24, ¼-inch slices.

  2. Then, dip each slice in flour to coat—shaking off any excess flour.

  3. Dip in egg to coat and then in Panko to fully coat.

  4. Reserve, refrigerated, on a sheet pan until needed for service.

  5. 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:
  1. Place buttermilk, mayo, Boursin pucks, roasted red peppers, garlic powder, and paprika in a tall container, puree until smooth.

  2. Season with salt to taste.

  3. 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:
  1. 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.

  2. Add 3 ounces of hot steak slices in front of the wedge and drizzle with 1-2 ounces of chilled Boursin buttermilk dressing.

  3. Finish by sprinkling 1 teaspoon of scallions over the salad.


  • portions


  • serving size

    1 Salad

  • day part

    Lunch, Dinner

Fried Boursin Slices:
Boursin Buttermilk Dressing:
  • 1

    qt buttermilk

  • 2

    cups mayonnaise

  • 2

    pucks Boursin Garlic & Fine Herbs Cheese

  • 1/2

    cup roasted red bell peppers, rough chop

  • 2

    tsp garlic powder

  • 1

    tsp sweet paprika

  • Kosher salt, to taste

  • 2

    Heads iceberg lettuce (cut each head into 6 even slices)

  • 24

    Tomato slices

  • 2 1/4

    lbs thinly sliced grilled sirloin steak

  • 1/4

    cup sliced scallions