Steak Salad with Blue Cheese Dressing

Serves 4 to 6.

Note: Evely suggests that if you're watching your fat intake, skip the deep-fried onions, serve a smaller portion of meat and use a nonfat sour cream in the dressing. To replace the crunch of the fried onions then, toast slices or cubes of onion bread in a 300-degree oven for 20 minutes or until they are crisp and golden brown. She suggests a big, powerful wine, such as a good cabernet sauvignon, to stand up to the steak and blue cheese in this salad.

  •   1 or 2 large onions, thinly sliced

  •   Flour

  •   Salt and freshly ground black pepper, to taste

  •   Vegetable oil for deep-frying

  •   2 (12-oz.) New York steaks, trimmed

  •   4 oz. blue cheese

  •   1 c. light sour cream

  •   1 tbsp. white wine vinegar

  •   2 tbsp. chopped chives and more for garnish

  •   12 c. salad greens with arugula and watercress

    For the onion rings, separate the onion slices into rings. Toss with a mixture of flour, salt and pepper to taste. Preheat the oil to 375 degrees in a deep-fryer. Add the onion rings in small batches and deep-fry until golden brown. Spread on paper towels to drain; salt lightly. Place in a warm oven to crisp while preparing the salad.

    For the steaks, preheat the grill or broiler. Sprinkle the steaks with salt and pepper. Grill for 5 minutes on each side for rare. Let stand for 5 minutes longer.

    For the dressing, combine the blue cheese, sour cream, vinegar and 2 tablespoons chives in a food processor. Process until smooth.

    For the salad, wash and dry the salad greens. Divide among 4 to 6 serving plates. Slice the steak and arrange on the plate. Top with the dressing and fried onion rings. Garnish with additional chives.