Carbs Per Serving: 20
2 heads of butterhead lettuce
6 oz. Of cold leftover steak, thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Blue cheese
10 tbs heavy cream
2 tbs mayonnaise
1 tbs vinegar (optional)
How to Prepare:
Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The
longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!) and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.