Grilled Steak Salad

For the Salad

8 oz Little Leaf Farms Baby Crispy Green Leaf

8 oz grilled steak, sliced

½ cup pickled red onion

1 cup sugar snap peas, blanched and cut in half

3 oz crumbled blue cheese

handful of roughly chopped scallions, dill, and parsley

handful of potato sticks or chips

For the Pickled Red Onion

1 red onion, thinly sliced

½ cup red wine vinegar

½ cup water

1 tsp sugar

¾ tsp kosher salt

For the Dressing

¾ cup sour cream

¼ cup mayo

1 tbsp lemon juice

1 tbsp red wine vinegar (from the pickled onions)

½ tsp garlic powder

1 tsp fresh dill, chopped

7 oz crumbled blue cheese

1 tsp kosher salt

½ tsp black pepper

For the Pickled Red Onion

Whisk together red wine vinegar, water, sugar, and salt until the salt and sugar are dissolved.

Pack the thinly sliced red onion into a mason jar or a small, non-reactive bowl just big enough to hold the onion. Pour liquid over the onion and let sit at room temperature for an hour. These can be made up to a week in advance and stored in the refrigerator.

For the Salad

Mix all the dressing ingredients together.

Dress the greens and sugar snap peas. Top with pickled red onion, fresh herbs, crumbled potato sticks or chips, blue cheese, black pepper to taste and, last but not least, the steak.

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