CAJUN COBB SALAD

Ingredients

• ​2 tbsp Cajun seasoning
• 1 1/4 lb (0.625 kg) strip loin steak
• 2 romaine hearts, halved lengthwise
• Pink Peppercorn Buttermilk Dressing, divided
• 4 hard-cooked large eggs, peeled and sliced
• 1 ripe avocado, sliced
• 1 cup thinly sliced radishes
• 1/4 cup thawed frozen kernel corn
• 1/4 cup toasted walnuts, coarsely chopped
• 1/4 cup crumbled blue cheese

Directions

1. Spread Cajun seasoning over both sides of steak.
2. Grill steak over medium heat on natural gas barbecue to desired doneness. Let stand for 5 minutes before slicing.
3. Slice steak into thin slices; set aside.
4. To serve, place 1 romaine heart half on each of 4 individual serving plates. Drizzle each romaine heart half with 2 tbsp Pink Peppercorn Buttermilk Dressing. Dividing equally, add steak, eggs, avocado, radishes, corn, walnuts and blue cheese to plates. Drizzle servings with remaining Pink Peppercorn Buttermilk Dressing. Serve immediately.

Ingredients

• ​1/4 cup buttermilk
• 2 tbsp fresh lemon juice
• 2 tsp pink peppercorns, crushed
• 1 1/2 tsp finely chopped shallot
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp liquid honey
• 1/4 tsp salt
• 1/2 cup canola oil

Yield: Makes about 3/4 cup.

Directions

1. Place all ingredients except oil in a blender; blend to combine.
2. With machine running, pour oil through opening in lid in a thin steady stream, blending until combined.