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Beef and Blue Cheese Salad

34 cup golden raisin
14 cup Irish whiskey
1 cup mayonnaise
2 tablespoons parsley, minced
1 cup buttermilk
2 teaspoons lemon juice
2 teaspoons white vinegar
8 ounces cashel blue cheese, crumbled
2 heads romaine lettuce
1 12 lbs boneless rib eye


In a small bowl, soak the raisins in the whiskey for 1 hour. Drain. In a medium bowl, combine the mayonnaise, parsley, buttermilk, lemon juice, and vinegar. Whisk until smooth. Add blue cheese crumbles and stir to combine. Add salt and pepper to taste. Refrigerate for 1 hour. Grill the steak to desired doneness and let rest for 10 minutes. Divide the lettuce onto 6 serving plates and spoon the dressing over each. Slice the beef and arrange on top of the salad. Sprinkle the raisins over the lettuce.

Source: www.food.com