oftt

Iceberg Wedge with Blue Cheese Dressing

Print Email

This is adapted from Mark Peel and Nancy Silverton at home.  It’s partly the chilled salad plates that make the difference.  You can also experiment with high-end roquefort cheese and if you want, add thin slices of fresh pear and toasted walnuts, on the side as an accoutrement.

1 small head of iceberg (organic is available, now, too)
4 oz blue cheese crumbled
2 ½ tbs good sherry vinegar
¼ tsp coarse ground black pepper
1 tsp chopped thyme
1 minced garlic clove
½ cup (or less) extra-virgin olive oil
4 chilled salad bowls

Cut the lettuce in half, remove stem, and cut each piece in half (i.e. quarter it).

In a bowl, crumble half the blue cheese, add vinegar, pepper, thyme and garlic and slowly drizzle in the olive oil with a whisk until oil is mixed in.

Distribute dressing evenly over the four lettuce wedges.  Crumble the remaining blue cheese on top of each.

 

 

restaurant news

Mañana
New York
by Nancy Ellison

manana.jpgFor someone who considered “nursery food” buttered tortillas with Jalapenos or cheese enchiladas, it is with more than just a foodie interest that I seek out Mexican restaurants wherever I...

Read more...
Bacaro - The Veneto Comes to NY
New York
by Michael Tucker

bacaroWe ate some wonderful Venetian bar food at Bacaro last week. Tucked away on adorable Division Street that runs on a slant between Chinatown and the Lower East Side, Bacaro unwinds down the...

Read more...
Olio Pizzeria
Los Angeles
by Maia Harari

ImageI think there might be a reason most of the neutral or positive reviews of Olio Pizzeria focus mainly on breakfast. Their overhyped pizza crust tastes like english muffins. And, unfortunately,...

Read more...
Fraiche
Los Angeles
by Maia Harari

fraiche.jpgI know I’m really late to the game on this one, but I finally went to Fraiche in Culver City. I’m not going to lie, it wasn’t just chance that kept me from trying it. It’s not that I don’t want...

Read more...