Tuesday, September 1, 2009
No. Not the wedgie. The Wedge. Like, The Gap. Except iceberg lettuce with blue cheese dressing and bacon, not khakis. A nutritional zero but a low carb devotee's dream. What a great salad!
No need to wait until the next trip to the local steakhouse for your next wedge of goodness. Just please make your own blue cheese dressing. It only takes a few minutes and will make a huge difference. That, and cooking plenty of extra bacon to snack on before sacrificing it to your salad.
The Wedge With Bacon aka The Snowplow Salad
(from The Ski House Cookbook)
For the dressing:
2/3 cup sour cream
1/3 cup mayonnaise
1-2 tablespoons whole milk
2 teaspoons white or red wine vinegar
1/8 teaspoon garlic powder
1 cup crumbled blue cheese
Salt and freshly ground black pepper
For the salad:
1 head of Iceberg lettuce, outer leaves and core removed
4 slices of cooked bacon, crumbled
Freshly ground black pepper
1. In a medium bowl whisk the sour cream, mayonnaise, 1 tablespoon of the milk, vinegar, and garlic powder to thoroughly combine. Stir in the blue cheese. Add salt and pepper to taste. (If you prefer a thinner dressing, add the remaining 1 tablespoon of milk and stir.) Set aside.
2. Slice the lettuce head into quarters. Serve the wedges cold with the blue cheese dressing, crumbled bacon, and freshly ground black pepper. Makes about 2 cups dressing and 4 appetizer wedge salads.
*Note: The dressing can be stored in the refrigerator for up to one week.