Makes 6 servings, with some additional dressing. Place lettuce wedges on chilled salad plates and drizzle with the dressing. Pour into a bowl, fold in the blue cheese and season with the salt and pepper, to taste. 6 strips of bacon, cooked, drained and crumbledĬombine mayonnaise, sour cream, buttermilk, vinegar and garlic powder in the bowl of a food processor fitted with a metal blade.1 large head iceberg lettuce, cored, bruised outer leaves discarded and cut into 6 wedges.Sea salt and freshly ground black pepper, to taste.Diced ripe tomato adds color to the plate, and crumbled bacon adds a salty crunch. ingredients small head iceberg lettuce small cucumber, sliced (thinly) cup sour cream cup plain yogurt cup mayonnaise garlic clove, pressed (or minced). This salad is always best when the lettuce is very cold, and to increase the crisp, cool pleasure I usually freeze my salad plates for this special salad. Crumble 1 slice of cooked bacon over each wedge. Drizzle each with one-fourth of the dressing. Divide the iceberg wedges among 4 plates. The blue cheese made at the university is delicious, but Maytag or any other American blue cheese will do. Keep the core intact and slice the lettuce into quarters with a large knife (or 6ths depending on the size of the head of lettuce). In a medium bowl, combine the half and half, mayonnaise, sour cream, one-third of the fresh chives, dried parsley, onion powder, garlic powder, sea salt, and pepper. When I prepare this recipe, the mayonnaise in the dressing is usually Hellman’s, and the crumbled blue cheese is usually from Clemson University. hope for this years garden and oxospringgardening. Here, the dressing is a cross between classic blue cheese and ranch. Culinary website archive already contains 1 239 721 recipes and it is still growing. The return of the iceberg wedge salad to restaurant menus is a trend I embrace, especially when that cold wedge of lettuce is drizzled with flavorful blue cheese dressing.
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