California Fig, Steak and Olive Salad with Fig Dressing
Celebrating the Quality of California Figs
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Cooking tools:
- Blender
- Instant-read thermometer
- Grill
- Skillet
- Oven
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Spoon
Ingredients
- 1¼ cups mayonnaise
- ½ cup buttermilk
- 2 tablespoons extra virgin olive oil
- ½ cup minced roasted sweet peppers
- ¼ cup finely crumbled smoked cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 8 California Dried Figs stemmed and chopped
- 12 to 14 ounces New York or sirloin steak
- 24 pitted kalamata olives, thinly sliced
- ½ cup chopped or sliced roasted whole sweet peppers
- ¼ cup extra virgin olive oil
- ¼ cup finely chopped Italian parsley
- Pinch of salt
- Pinch of ground black pepper
- 16 Belgian endive leaves
- 8 cups mixed baby greens
- 8 California Dried Figs, halved
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