There’s only one thing to do when friends bring over the largest, crunchiest, most beautiful head of iceberg lettuce from their garden that you’ve ever seen…break out the blue cheese and bacon. Classics are classics for good reason!
To make the blue cheese dressing, crumble four ounces of
blue cheese into a bowl. Add a half a
cup each of mayonnaise and sour cream, a third of a cup of buttermilk, the
juice from half a lemon, a half a teaspoon of black pepper, and salt to taste.
Mix well, then refrigerated for at least an hour.
While that’s chilling, coarsely chop and crisp up a third
of a pound of bacon then set aside on a paper towel or brown bag.
To serve, cut the lettuce into wedges, remove the core and
stem from each wedge, then generously dollop with the dressing followed by the
bacon bits.
If there’s any dressing left over, or if you were savvy
enough to double the recipe, puddle it under a steak and roast potatoes
sometime in the next week.
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