From The Dairy Good Cookbook edited by Lisa Kingsley
When summer grilling season arrives, serve up this hearty salad of peppery greens, tomatoes and butter-roasted potatoes. A homemade dressing made with walnuts, Dijon mustard, and Greek yogurt—and a topping of blue cheese—takes it from good to great.
Serves 4
½ cup coarsely chopped walnuts
Nonstick cooking spray
¾ pound new potatoes, quartered
2 tablespoons butter, melted
Salt
Freshly ground black pepper
1½ pounds sirloin steak, about 1 inch thick
4 cups packed arugula leaves
2 cups cherry or grape tomatoes, halved
1 cup crumbled blue cheese
Preheat the oven to 375ºF. Preheat a grill to medium-high.
Spread the walnuts on a baking sheet. Toast in the oven until light golden brown, about 4 minutes, stirring once; set aside to cool. Leave the oven on.
Spray a large rimmed nonstick baking sheet with nonstick cooking spray. Toss the potatoes with the melted butter in a medium bowl. Season to taste with salt and pepper. Transfer the potatoes to the prepared baking sheet. Roast for 20 to 30 minutes or until browned and tender, stirring once or twice.
Meanwhile, season the steak to taste with salt and pepper. Grill for 5 to 7 minutes per side, to your desired doneness. Remove the steak from the grill. Let rest for 5 minutes, then thinly slice.
To assemble the salad, toss the arugula and tomatoes in the dressing. Divide among four serving plates. Top with the steak, potatoes, blue cheese, and toasted walnuts. Serve immediately.
Dressing
½ cup coarsely chopped walnuts
¾ cup vinegar
¼ cup plain Greek yogurt
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup walnut oil
Combine the walnuts, vinegar, yogurt, mustard, salt and pepper in a blender. Blend on high speed until smooth. With the blender running, slowly add the walnut oil and blend for another 5 seconds. Transfer the dressing to a small bowl. Cover and refrigerate until ready to serve.
