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This salad has a taste of nostalgia for me. My best friend (Katie McCollow of The House of OBrien) grew up in a huge family (9 Kids) and I grew up going there for dinner on occasion.
One of my fondest memories is of sitting around their bustling dinner table, surrounded by lovely chaos and Punkin's Steak Salad.
Punkin is Katie's Mothers name and YES she resembles the fairy GodMother in Cinderella but she is no pushover, she just never sweats the small stuff.
For example, she would whip up a dinner for 12-14 people every night like it was the easiest thing in the world to do. She would do more laundry then I've ever seen anyone do, but I never heard her complain. And most of all Punkin would stop whatever she was doing and listen to everyone no matter what. She is one of a kind.
So including this recipe on and in our sites repertoire is a honor for me.
*I changed the dressing slightly and made it creamy if you don't want your dressing creamy leave out the heavy cream.
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Ingredients Method

Ingredients
  

  • 1 package white button mushrooms, cleaned and cored, sliced
  • 1 Steak (I use ribeye) cooked and sliced
  • 2 heads Romain Lettuce, cleaned and dried and chopped small
  • 3/4 cup walnuts, chopped
  • 1 5oz Crumbled blue cheese
  • 2 tbsp dijon mustard
  • 1/2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp pepper
Dressing
  • 2 tsp heavy cream
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard

Method
 

  1. Grill or fry your steak to whatever temperature you prefer. Once the first side is grilled spread the 2T dijon mustard on the second side and continue to grill.
    Let it rest once it is cooked for 10 minutes then slice it fine.
    If you want your mushrooms raw just clean and slice them and set them aside. If you want them sautéd clean and slice the mushrooms and place them in a hot skillet that has 1/2T of olive oil in it. Sauté until cooked through and set aside on plate.
    Clean and chop lettuce and place in large bowl. Lightly salt and pepper your lettuce.
    Assemble the dressing: In a jar or bowl add red wine vinegar, salt, pepper, and mustard and whisk. While whisking drizzle in olive oil. If you are making creamy dressing add the heavy cream at the end of assembling the dressing and whisk.
    You can also add all the ingredients and shake the dressing (if it is being assembled in a jar).
    NOTE: When Sautéing the mushrooms you can also add 1/4 cup of white wine.
    HAPPY EATING!!