More Than Burnt Toast has chosen a retro theme this month. I love this new take on the old wedge of iceberg lettuce salad. It is showing up on menus everywhere.
This classic salad is back in fashion and I am glad. I love this salad and now that I can have it when I eat out, makes me even happier. I am using crispy, salted duck cracklings rather than the pancetta. I found a nice little wedge of Maytag Blue Cheese (sells for $18.99/lb) at Fresh Market in Knoxville. It is so good, not too strong and very creamy.
Check out these interesting reduxes on retro favourites...
Val – Main – Bolognese Meatloaf
Susan – Appetizers/Hors D’oeuvres Endive stuffed with Crab
Jerry – Green Bean Casserole with Madeira Mushrooms
Sandi – Gingery Banana Pudding
Iceberg Wedges with Creamy Bleu Cheese Dressing serves 41/2 cup mayonnaise
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup plain nonfat yogurt
2 T buttermilk
1 1/2 tablespoons white wine vinegar
Freshly cracked black pepper
1 large head of iceberg lettuce, each cut into quarters
1 green onion, chopped
Whisk mayonnaise, 1/4 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
Cut the pancetta (prosciutto or bacon) into bite size pieces and saute until crispy. Arrange lettuce wedges on 4 plates. Spoon dressing over lettuce. Sprinkle with green onions, pancetta and additional black pepper and serve.