Steak And Salad For Lunch With Homemade Bleu Cheese Dressing.

Mr. Hawthorne wanted a salad and homemade Blue Cheese dressing for lunch yesterday, and seeing how he was all pitiful and cripple and licking his wounds from his toe surgery that morning, I was happy to comply.

My ingredients: 1/2 cup mayo 1/4 cup sour cream 1 TB rice vinegar 1/8 cup buttermilk 1 TB Poupon Dijon mustard 1 teas Lea & Perrins salt and pepper cayenne paprika oregano Tabasco sauce 2 TB fresh parsley 2 TB Blue Cheese (I used Rosenborg Danish Blue)

Mayo, sour cream, and vinegar.

Mustard.

Add in the worcestershire and spices to taste.

A few drops of Tabasco sauce.

Parsley.

Blue cheese. When I make up a dressing like this, I start with my basic ingredients - the mayo and sour cream, then gradually add in the rest of the ingredients, tasting after each addition, and adding more if needed. Always taste as you go along. And go light on the seasonings. You can always add more. Hard to un-ring a bell though.

Here are our salads.

The cheese there is my new favorite salad cheese - ricotta salata.

Tomatoes, cucumbers, green olives.

Sliced carrots and onions.

Mezzetta's Italian Mix Giardiniera which contains cauliflower, carrots, celery, peppers, pickles, and onions.

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Croutons.

Peperoncini.

And here's my homemade blue cheese dressing.

Harris Teeter had beef tenderloins on sale the other day so we had a delicious fillet with onions and shrooms and the pan juices, deglazed with red wine. Every now and then, my body calls out for red meat and yesterday was the day. This hit the spot.