Iceberg Salad with Blue Cheese Dressing
Recipe from Food & Wine

Donald Link makes his own mayonnaise for the delightfully creamy blue cheese dressing. At home, use prepared mayo in this easy-to-eat version of the classic iceberg wedge salad.


Iceberg Salad with Blue Cheese Dressing
Quentin Bacon

by 1  person

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Ingredients
  • 3  cups
    1-inch-cubed crusty white bread
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  • 1/2  cup
    plus 1 tablespoon vegetable oil
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  • 3/4  pound
    sliced bacon
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  • 1 
    garlic clove, crushed
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  •  
    Salt
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  • 2  tablespoons
    mayonnaise
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  • 3  tablespoons
    buttermilk
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  • 1 1/2  tablespoons
    red wine vinegar
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  • 1  teaspoon
    Dijon mustard
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  •  
    Cayenne pepper
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  • 1/4  pound
    blue cheese (3/4 cup), preferably Maytag, crumbled
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  • 1  head
    iceberg lettuce, cut into 1-inch pieces
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  • 1/2 
    small red onion, thinly sliced
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  • 1 
    celery rib, thinly sliced
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Directions
1.
Preheat the oven to 350 degrees. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
2.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
3.
In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
4.
In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.

MAKE AHEAD
The bacon and dressing can be refrigerated separately overnight. The croutons can be stored overnight in an airtight container.
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"Healthified" Blue Cheese Dressing
"Healthified" Blue Cheese Dressing

Trim the fat, sat fat and calories, but keep the flavor. It has 62% fewer calories, 71% less fat, and 71% less sat fat than the original recipe.

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