This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It’s the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.
2mini cucumbers thinly sliced lengthwise on a mandoline
3radishesthinly sliced on a mandoline
2tablespoonschives, thinly sliced
2ouncesGorgonzola cheesecrumbled
Dressing:
½cupbuttermilk
½cupmayonnaise
½cup sour cream
¼tspsalt
¼tsppepper
¼tspgarlic powder
1tspapple cider vinegar
2 ½ouncesGorgonzola cheesecrumbled
Instructions
Dressing
Add all of the dressing ingredients to a food processor and pulse to combine (should be chunky). Refrigerate until ready to use.
Build the Salad
Remove the outer leaves from the lettuce. Cut the lettuce in half through the stem. Then cut each half into three equal wedges. Cut the end to remove the stem from each wedge.
Layer the cucumber slices on a platter or 6 individual plates, then add the wedges. Top with the Gorgonzola cheese dressing, tomatoes, radishes, chives, more Gorgonzola cheese crumbles and a bacon slice per wedge.