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Posts Tagged blue cheese

The Best Wedge Salad with Buttermilk Blue Cheese Dressing

 

I will make no apologies for my love of a good wedge salad. No, there is absolutely nothing to be ashamed of here – just crisp iceberg lettuce, drowning in blue cheese dressing and adorned with a myriad of tasty toppings.

Sure, a wedge salad is a little cliché. This is nothing new, people. But you know what? A classic wedge salad on a hot summer day is damn near perfect. It’s good old-fashioned deliciousness.

Now, the following is not exactly what I’d call a “recipe”. A wedge salad is not a difficult thing to assemble, and there are a million different variations on the classic wedge. So, I’m including a list of suggested wedge toppings (mix and match to your heart’s desire!) and an incredible recipe for homemade blue cheese dressing. I got this recipe from my co-worker at the Beaverton Farmer’s Market. She and her husband have been in the restaurant business for 20 years, and this is their tried and true blue cheese dressing recipe. Let me tell you, it’s perfect. I heartily encourage you to make a big ole batch of this buttermilk blue cheese dressing today, and then douse some iceberg lettuce in the creamy blue cheese goodness.

Here, in no particular order, are my favorite wedge salad toppings. Feel free to comment with your favorite toppings as well!

*Bacon

*Pancetta

*Hard boiled egg

*Tarragon

*Pickled beets

*Heirloom tomatoes

*Crispy fried shallots

*Sunflower seeds

*Croutons

*Avocado

*Chives

*Pickled red onion

Really, the possibilities are endless. You can even swap out the iceberg lettuce for another type of green, such as romaine, radicchio, or butter lettuce. Get creative with it. The wedge shown here is topped with heirloom cherry tomatoes, avocado, chives, sunflower seeds, and freshly ground black pepper.

And, without further ado, here is a recipe for the BEST blue cheese dressing of all time.

 

classic wedge salad with buttermilk blue cheese dressing | rosemarried.com

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The Best Buttermilk Blue Cheese Dressing

Ingredients

  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • A couple dashes Tabasco sauce
  • 1/2 cup sour cream
  • 1.5 cups mayonnaise
  • 1/4 cup buttermilk
  • 3/4 cup crumbled blue cheese

Instructions

  1. In a small bowl, combine the garlic and spices. In a larger bowl, whisk together the vinegar, mustard, sour cream, mayo, and buttermilk.
  2. Stir in the garlic and spices, until combined. Gently fold in the blue cheese crumbles. Taste, and adjust seasonings as needed.
  3. Refrigerate dressing for several hours (or overnight), to allow flavors to meld. Store in the fridge in an airtight container for up to one week.

http://rosemarried.co/2014/08/12/best-wedge-salad-buttermilk-blue-cheese-dressing/

Recipe Swap: Brussels Sprout Slaw

Why hello, everyone!

I’m sure that most of you know the drill by this point. Every month, I participate in a Recipe Swap that is organized by the lovely Christianna from Burwell General Store. If my memory serves me correctly, I’ve been participating in this swap since last November – which means it’s almost been a year (!). How time flies when you’re having fun…

And I certainly always have fun with the recipe swap. Last month I managed to turn a recipe for Wild Rabbit with Vegetables into a recipe for a Bloody Mary(with lots of gratuitous pictures of my cute bunny rabbit, of course).

But that was last month! This month, Christianna sent out a doozy of a recipe. She asked us to re-interpret a recipe for Hot Slaw.

This recipe cracks me up. I think that the words “coddled” and “custard” should never be used with cabbage. Ever. I can’t even begin to imagine what this hot slaw tastes like, but it certainly doesn’t sound especially appetizing.

So, my basic goal with this particular swap was to make something that sounded a bit more appetizing than coddled cabbage custard (I dare you to say that five times fast!). I chose to use Brussels sprouts as the base of my slaw because I LOVE Brussels sprouts and I happen to think that they look (and taste) like miniature cabbages.

So, in a sense, I made a miniature cabbage slaw. A miniature cabbage slaw with bacon, blue cheese, pears and hazelnuts. Essentially, I took everything I love and combined them together to make one delicious slaw. This slaw is a great fall dish, as Brussels sprouts and pears are currently in season. The flavors are bold, and yet everything works together so nicely. I was really pleased with how it turned out.

Below is my recipe for the slaw, but please be sure to scroll to the bottom of the post so you can see all the other amazing creations from my fellow swappers.

BRUSSELS SPROUT SLAW (WITH BACON, BLUE CHEESE, AND PEAR)
Adapted from The Family Kitchen

1.5 pounds of Brussels sprouts
4 strips of bacon
1 ripe pear
1/2 cup roasted hazelnuts, roughly chopped
1/4 high quality blue cheese (such as Rogue Creamery Oregon Blue)

Dressing:
1/4 cup olive oil
1 Tablespoon apple cider vinegar
The juice of 1/2 a lemon
1 Tablespoon dijon mustard
1 Tablespoon whole grain mustard
1 teaspoon sugar
Salt & pepper to taste

Method:

Bring a large pot of salted water to a boil. Quickly blanch Brussels sprouts in the boiling water (3-5 minutes). Remove from boiling water and rinse with cold water (or plunge into an ice bath) to stop cooking. Pat Brussels sprouts dry. Trim ends (‘stems’) off the brussels sprout and slice very thinly by hand.

In a small bowl, mix together dressing ingredients. Toss dressing with Brussels sprouts, and refrigerate for at least an hour (to allow flavors to develop).

Meanwhile, cook strips in a skillet over medium heat. I like my bacon crispy for this salad, so I cook my bacon a little longer than usual. Remove bacon to a plate (lined with paper towels) and set aside until cool. Once cooled, slice (or crumble) bacon into small pieces.

When the Brussels & dressing have sat for an hour, remove from the fridge. Slice the pear thinly and toss with the Brussels sprout mixture. Sprinkle roasted hazelnuts, blue cheese crumbles, and bacon over the top of the slaw. Serve immediately.

Vintage Recipe Redo and Swap Project: This recipe redo/swap idea was brought to life by Christiana of Burwell General Store upon finding a cool vintage hymnal/recipe book at a swap meet in Arizona. She had the vision of bringing those recipes back to life with a twist. We swappers must change at least three things to make it our own and stay true to the intent of the recipe. There is a growing group of international talent wielding their monthly vision in our recipe swap. You can check them out by clicking their links below or via the link for Christianna’s blog above. All recipes will be posted by 6 p.m. PST on Sunday October 2, 2011.

See below (or visit the Recipe Swap page) to see all the other great interpretations of Hot Slaw! Happy swapping, y’all!