with Creamy Blue Cheese Buttermilk Dressing
Some may argue not to mess with this iconic salad but, fried shallots and fresh herbs adds a crunch and fresh twist to this iceberg classic. Be sure to season the dressing assertively, as the salad will need a good amount of salt. Keep in mind replacing the mayonnaise with yogurt, the dressing will have a strikingly different taste.
- Serves
- 4
Directions
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Add the oil and shallots to a large skillet and bring to medium heat. Cook the shallots, tossing often, until they turn golden, about 6 to 8 minutes. Manage the heat so they do not burn. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside to cool.
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In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.
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In a separate bowl, add the tomatoes and season with salt and optional pepper. Set aside for a minute.
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To serve, arrange the wedges on plates, cut side up. Drizzle a half tablespoon of olive oil over the iceberg. Spoon the blue cheese dressing generously over each wedge. Arrange the tomatoes on and around the lettuce wedge. Garnish with crumbled bacon, chives, tarragon leaves, and fried shallots.
From Shawnie's class “American Steakhouse Favorites”
