Whip-It-Up Wednesday: Fried Onion and Gorganzola Salad (with or without steak)

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Your taste buds won't know what hit them!

I have made this salad twice and it is so delish.

The first time I made this wasn't too long ago.  When my son, who is a meat lover, realized that the juicy ribeye went on top of his salad and not just thrown on his plate as usual, said "This is a crime against man, they have turned steak into a salad!"

Fear not my son. The steak is accompanied by homemade onion rings, gorgonzola cheese, sweetened pecans and a lovely soy ginger dressing!

This salad does not mess around.

Soak your thinly sliced onion in buttermilk for at least an hour. The onions cook much better if cut as thin as possible.

Next dredge the onion in flour and salt. I like to use coarse sea salt.

Make sure the oil is hot before placing the onions.  Arrange in a single layer to cook the onions evenly.

Yum! They are done when cooked to a golden brown perfection!

To assure your family's meal enjoyment, you must sample the onion rings!

This salad is truly heavenly.

Ingredients For onion Rings:

1 onion, thinly sliced

1 small carton of buttermilk

1 1/2 cups flour

salt to taste about  1 teaspoon

Oil, enough to cover onion rings

Ingredients for salad:

Butter lettuce

Gorgonzola cheese

Sweetened or candied pecans chopped fine.

Optional-- Ribeye steak , grilled to perfection and sliced thin. If you choose to use the steak, make sure to let it rest for about 5 minutes before you cut it.

Avocado--it makes everything better!

Toss all the ingredients together except the onion rings and steak. Once tossed, add the dressing and place the onion rings and steak on top of your bed of heaven!

I thought the pairing of a ginger dressing sounded peculiar, but trust me it works. Feel free to make your own concoction at home or try this one. I have just tossed together a little soy, sesame oil, rice vinegar, brown sugar, sriracha and Voila. No measuring for me!

Happy Cooking and happy eating!