This is my version of a classic blue cheese wedge salad. I adore a cool and crispy iceberg wedge salad, but I am way too lazy to eat it. I do not like having to use a steak knife with my salad course. Instead, I serve my version with shredded lettuce on a platter.
My second change is to use Shropshire Blue Cheese, instead of a classic Maytag or Roquefort. Shropshire Blue is a blue cheese made in the UK. It is made with pasteurized cows milk and has a pretty orange color with a vivid blue veining. I find it to be very mild and incredibly creamy. Some people liken it to a Stilton. I am able to find Shropshire in my local grocery cheese case.
½ c. light sour cream
¼ c. light mayonnaise
2 T. low fat buttermilk
2 T. red wine vinegar
pinch raw sugar
kosher salt and fresh ground pepper, to taste
¾ c. Shropshire blue cheese (option: Roquefort Blue)
1 head iceberg lettuce
2 heirloom tomatoes, diced
¼ c. small red onion, diced
4 slices bacon, cooked crispy and crumbled
To make dressing: In a large bowl, whisk together sour cream, mayonnaise and buttermilk. Add the vinegar, sugar, salt and pepper. Whisk until well combined. Add the blue cheese to the bowl, reserving some for garnishing the salad, and fold in using a rubber spatula. The dressing should be refrigerated for at least one hour, and up to 2 days.
To assemble the salad: Remove any wilted leaves from the head of lettuce. Remove the core and shred the lettuce into a serving bowl. Drizzle with the blue cheese dressing. Scatter the tomato, onion, bacon and reserved blue cheese over the top.
There is still time to sign up for our September cooking class!
"Sexy Steak Dinner for Two" - Thursday, September 22 at 6:30pm $50 per person
Perfect romantic meal for a night IN!
Acai Berry Mojitos
Mini Beef Wellingtons
Loaded Stuffed Potatoes
Nutella Mousse with Cherry Whip
Bring a friend and you each get $10 off.