This main course salad makes the most of seasonal summer vegetables and greens — those bags of gorgeous little leaves, beans, and potatoes you might spot at the farmer's market — and of a little bit of good steak, which readily stretches here to feed four. You could swap in grilled chicken or salmon instead, or, for a vegetarian version, hardboiled eggs sliced into artful wedges. Likewise, feel free to add any raw or lightly steamed veggies of your choosing, or a different family-favorite dressing, although this one is creamy, delicious, and beloved by even children and grownups who claim not to like blue cheese.
Yields 4 servings
Season the steak heavily with salt (1 teaspoon per side -- trust me on this) and wrap it in plastic wrap while you heat the grill and prepare the other ingredients.
Steam the potato slices in a steamer over boiling water until just tender (around 10 minutes), then drain them in a colander, rinse them in cold water, and leave them to dry. Steam the beans in the same way, for about 3 or 4 minutes, then rinse them and wrap them in a clean dish towel to dry.
Grill the steak for 4 or 5 minutes a side for medium rare, or until done to your liking, then rest it on a cutting board for 5 minutes before thinly slicing it across the grain.
To assemble the salad, arrange the greens in a wide, shallow dish or on a very large plate, dress them lightly, then arrange the cukes, carrots, beans, potatoes, and tomatoes over them and pour a bit more dressing over all.
Arrange the steak in the center, dress lightly, and serve, with more dressing for passing.
To make the dressing: In a blender or food processor, or with a hand blender, whir all the ingredients together until smooth.
Thin with more buttermilk as desired and serve.