Iceberg Salad
Holy crap is this good! And simple? Don't get me started! The dressing is powerful and the sturdy Iceberg lettuce is robust enough structurally to take the hit.
If you're making dinner for the first time for a new or potential love interest, this is slam dunk material. Trust your Uncle Caliban.
The excellent dressing recipe is from chef Karen Barnaby at the Fish House Restaurant in Vancouver.
Ingredients:
Dressing
4 oz. blue, Roquefort or Gorgonzola cheese
1 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, crushed
1 tbsp. red wine vinegar
salt and pepper to taste
Salad:
1 head Iceberg lettuce
Prepare the dressing: Mix sour cream, mayonnaise, vinegar and garlic in a bowl. Add crumbled cheese and stir. Check for taste and add salt and pepper as necessary. Refrigerate (will keep for up to one week).
Prepare the salad: Remove core from lettuce. Strip off outer leaves. Quarter lettuce into wedges (1 per serving), top with dressing and serve.
Slam dunk? Dunk slammed.
You're welcome.
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1 comment:
USER SLAM DUNKED?!? NICE!
PERHAPS YOU MEANT THAT YOU NEED TO SLAM THE ICEBERG LETTUCE ON THE COUNTER TO REMOVE THE NASTY CORE.
YEAH, THAT MUST BE IT.
YOU MAY ALSO WISH TO TRY THIS RECIPE WITH A NICE LIMP BUTTER LETTUCE. IN THIS CASE YOU MOST LIKELY COULD ELIMINATE THE SLAMMING ON THE COUNTER STEP.
OR PERHAPS A NICE ENDIVE. MMM ENDIVE, YUP THAT MIGHT BE NICE!
bon appetito!
signed, gizjjahz
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