Everyone around me seems to be giving up meat and alcohol until Easter. This leaves me with a seemingly endless amount of time to experiment with cooking meat, provided I can keep thinking of ways to prepare it. As such, I’ve been having an affair with steak salad. I’m also in a fair amount of trouble, because I have no idea what type of dressing goes with steak salad.
The majority of my salad-eating friends don’t take their dressing on the side. They’re a one-stop-shop for creamy dressings, meat, and the occasional poached egg on top. You know what I’m talking about, right? It’s the high-quality call girl version of a salad, and her name isn’t “Ginger,” “Belle,” or “Bambi.” This dressing is worth every penny paid for the ingredients, just like that hooker. (Not that I condone anything illegal. I would never.)
I should tell you up-front there’s horseradish in this dressing. I wanted to incorporate a classic steak garnish into a new version of creamy salad dressing. The balance and proportions are up to you when it comes to the horseradish. Taste your food, people. I’m not going to leave you alone until you taste your food.
Making this salad dressing was a journey. It’s just a couple of ingredients, nothing major, but there’s just enough of a twist in flavor and texture to bring up questions you’ll want answers to. “What is that tang?”; “Where is that heat coming from?” (FYI: The goat cheese is the tang. The horseradish is the heat.)
Don’t get flustered if the proportions don’t taste clear the first time you try making this. For me, this started as two sentences in a pamphlet from an old Food Network Magazine, and turned into something I’d want to eat weekly. Besides, standard vinaigrettes feel like ordering your coffee black for a walk through the park after you’ve made this dressing. I can vouch for it, because I threw up my hands in frustration while trying to figure out the ratios of this and broodingly whisked together red wine vinegar, dijon, and olive oil to prove I wasn’t completely useless.
Buttermilk Goat-Cheese Dressing
Puree 2/3 cup Buttermilk (you can buy it in the dairy section; and no, low-fat or skim milk won’t cut it); 5 ounces Goat Cheese (look on the package for reference); 3 tablespoons White Wine Vinegar; 1 tablespoon horseradish (NOT a heaping tablespoon); and 2 tablespoons Extra Virgin Olive Oil in a blender/food processor/Vitamix/Magic Bullet/etc. until smooth. Stir in chopped fresh dill and chives to taste.