With (or Without) Wedge Salad
Blue Cheese may be the tastiest salad dressing around. It has a tangy, robust flavor that makes you want to eat it by the spoonful. And it’s versatile! You can use it on salad, of course, but also as a dip (think Buffalo Chicken Wings) or even as a sauce.
And it’s de rigueur
on Wedge Salad. That big ole hunk of iceberg lettuce crowned with creamy dressing was a standby of the “fine dining” scene in the 1950s and 60s. It declined in popularity for a while, as Americans discovered that lettuce didn’t have to be iceberg.
But lately Wedge Salad has been making a comeback. I’m seeing it on restaurant menus more often, particularly at steak houses (where it might never have left). Example? Take a look at the dinner menu for Morton’s Steakhouse
, where it appears as “Center Cut Iceberg” salad.
Many people continue to view iceberg lettuce as the ultimate in untrendy. But almost everyone agrees that Blue Cheese Dressing is terrific, no matter what you put it on.
Homemade Blue Cheese Dressing takes just a few minutes to make — and it tastes way
better than the commercial kind you buy at the grocery store. So let’s make some. And as a bonus, I’ll throw in a recipe for Wedge Salad! (I know, I know — you can barely contain your excitement.)