Sometimes, one simply must have a wedge of soulless, tasteless iceberg lettuce. But only if it is properly prepared. With a fromage bleu dressing and all the accoutrements. And, of course, Rosie is going to tell you how to do that.
I started on this dressing, assuming I had blue cheese in the fridge. Never assume. Ended up having to go to Foodlion in KDH and they had basically 1 blue cheese. Wish I'd gone to Trio and gotten the Cambozola. The Foodlion cheese was OK, but it was STRONG. In other words, get a decent blue. So, depending on the blue cheese you use, you'll have to adjust amounts for your tastes. Normally I would have sprinkled extra little crumbles of cheese over top, but after tasting the dressing, I knew it would have been too much.
Rosie's Fromage Bleu Dressing
2 oz. bleu cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 TB buttermilk
1 TB red wine vinegar
1 TB lemon juice
1/2 tsp Texas Pete
1 tsp semi-dried fresh parsley, left out drying since yesterday
freshly ground pepper
Nuke the bleu cheese until melted. Add in rest of ingredients and mix thoroughly. Salt and pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors bloom.
walnuts, chopped and toasted
red onion, diced
tomato, peeled and diced
fresh tarragon, snipped
And don't forget the iceberg.
Rosie Tip #786:
Try boiling your bacon. Yes. I said boiling.
Cook it down until water evaporates. Add in some more water. Cook down until nice and crisp. Drain on paper towels.
Diced red onion, tomatoes, cucumber, celery.
Toasted walnuts. I dry toast mine in a skillet. Keep shaking the pan and flipping the nuts until you can smell them. For several minutes. You could put them under the broiler, but I tend to burn things when under the broiler.
Drizzle dressing over wedge and sprinkle accoutrements over top.