Monday, March 28, 2011

Iceberg Lettuce with Tangy Blue Cheese Dressing

I can't begin to explain what has gotten into me: I can't seem to get enough iceberg lettuce. Not by itself, mind you, but only if it is slathered with this Tangy Blue Cheese Dressing. The crisp coldness of the lettuce, the crunch, with the creamy richness of the dressing. I am in love.

1 green onion or 2 tablespoons chives, finely chopped
2 tablespoons finely chopped parsley
1 garlic clove, pressed or minced
½ cup mayonnaise
¼ cup sour cream
1½ tablespoons white wine vinegar
1½ teaspoons dry white wine
1½ teaspoons fresh lemon juice
2 ounces blue cheese, crumbled
Salt and pepper to taste
A touch of agavé syrup or honey if you think the dressing needs it
Iceberg lettuce

1. Combine all the ingredients, except the lettuce, in a bowl. Stir to mix. Taste for seasonings and adjust according to your taste.
2. Refrigerate until ready to serve.
3. Cut yourself a wedge of iceberg and slice it up a bit more if you like. Spoon the dressing over the lettuce.

Variation: If you want to be really decadent, fry up some ¼-inch bacon pieces and sprinkle them on top of the salad.

Makes about 1½ cups of dressing
Adapted from the Wine Advisory Board’s Favorite Recipes of California Winemaker, [from 1963].
Offered by Mrs. Frank Lico, San Martin Vineyards Company, San Martin
Mrs. Lico also suggests that the dressing would be “good with barbecued steak, baked potato, green beans and apple pie for dessert.”

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