![]() What a delightful throw-back! To scale it up a bit, serve the wedge on top of mixed baby salad greens. We liked this tangy dressing, especially my husband. I thought I never wanted to eat iceberg lettuce again till i saw these crunchy wedges with blue cheese. I have crumbled bleu cheese on top of the wedges as well as adding crumbled bacon. I like the way all of the flavors blend when you do it this way. I don't care for big chunks of bleu cheese so I prepare it in my food processor. I have made this dressing a couple of times. Friends always request it when they come over for dinner! I used a little less white wine vinegar, nixed the green onions, and added salt. I have made this at least once a week since it came out in the magazine in January. ![]() Concerning the iceberg lettuce debate: can't we all just get along? I normally buy leaf lettuces for their vitamin content, but iceberg is really refreshing sometimes. I used a brand called "Buttermilk Blue Cheese" and it was very good. I used the full container of blue cheese (6 oz.) rather than the recommended 4 oz. ![]() Only used recipe for the dressing it's a very good, basic blue cheese dressing, and I'm sure I'll make it again the next time we're going to "splurge". The dressing recipe is a good place to start add, subtract or substitute according to your will still be better than store bought. His tastes do run more to the basics, but I like this for a change of pace as well as the lack of prep involved. Re first reviewer, why prepare a recipe with ingredients you detest? This tis one of our favorites.Ĭan all the food snobs just relax? My husband, after long periods of mesclun, baby spinach and leaf lettuce salads reserves his highest compliments for "honeymoon salad" (lettuce alone!)with bleu cheese dressing. A comfort food harkening back to simpler days. My husband loved the chunks of blue cheese and wedges. Some chopped, some shredded.ALL DELICIOUSLY REFRESHING. Just returned from Las Vegas where I had the most amazing variations of Wedge salads with bleu cheese dressing. Oh, and I used a small package of those blue cheese crumbles, a Greek brand like the ones you can buy in feta, for speed and was surprised that it was so good. This recipe could not be easier, takes only minutes, andįiles. I don't eat iceberg every day but when I want blue cheese dressing, it is the only one that stays crispy under the weight of the dressing. Baby greens deserve light dressings, and crumble some blue cheese in there if you must. are too light to take a creamy dressing and will wilt and taste like mush under blue cheese. More sophisticated lettuces, baby greens, etc. And for all those iceberg snobs out try this on for size. When I haven't had yogurt on hand I've made it without the yogurt and thought it was wonderful as well. It is the only blue cheese dressing I use. My mother clipped this out of Bon Appetit years ago. If I make this for my hubby with an iceberg wedge, Serve with lemon and enjoy.Can you spell delicious? This is the best dressing. Add charred lettuce to a serving dish, drizzle carrot-ginger dressing over top, then add crispy chickpeas, pickled onions, and parsley on top.In the same cast iron skillet add another tablespoon of olive oil, and char one lettuce steak at a time, 2-3 minutes per side. Season both sides of the iceberg lettuce with salt.Transfer chickpeas to a paper towel-lined dish and set aside. Cook, stirring occasionally, until chickpeas are golden and crispy on all sides, 6-8 minutes. Add chickpeas to the skillet and season with salt and pepper. ![]()
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