Dad’s Steakhouse Salad: Early Girl Tomatoes, Red Onion, and Roquefort

Name: Dad’s Steakhouse Salad: Early Girl Tomatoes, Red Onion, and Roquefort
Ingredients: 1 tablespoon oregano leaves; 1/2 clove garlic; 1 1/2 tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; 6 tablespoons extra-virgin olive oil; 1 large red onion; 2 1/2 pounds Early Girl or beefsteak tomatoes; 1 3/4 to 2 teaspoons fleur de sel; 1/2 lemon, for juicing; 1/3 pound Roquefort or your favorite blue cheese; 1/4 cup sliced green and opal basil; Kosher salt and freshly ground black pepper

January 24, 2012

My father hated salad. I remember him saying, “The only salad worth eating is one with green beans and foie gras, because it’s not all mucked up with lettuce.” And yet, somehow, I grew to love salads, especially the kind with leafy greens. This lettuce-free, classic steakhouse salad, made with first-of-the-season Early Girl tomatoes, sweet young red onions, and slabs of potent Roquefort, is a tribute to my dad, who I know would approve.

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