We ate this at one of Emeril's restaurants at Universal Studios. Salad should not be this good, but it is. Just ask my good friend Skip Woosnam. --Mark
Ingredients:
1/2 pound blue cheese, crumbled
1/3 cup fresh lemon juice
1 tsp Worcestershire sauce
1 tsp hot sauce
1/2 tsp salt
3/4 tsp ground black pepper
1 cup olive oil
1/4 cup buttermilk
2 large heads iceberg lettuce, cored, washed, and patted dry
1/2 medium red onion, thinly shaved lengthwise for garnish
1/2 lb sliced bacon, cooked crisp drained, and crumbled for garnish
Instructions:
Combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper in a medium-size mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour.
Cut the heads of lettuce into 4 wedges. Spoon about 1/4 cup of the dressing over each wedge. Garnish with the shaved onion and crumbled bacon and serve immediately.
Notes:
Try substituting Greek yogurt for the buttermilk.
Combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper in a medium-size mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour.
Cut the heads of lettuce into 4 wedges. Spoon about 1/4 cup of the dressing over each wedge. Garnish with the shaved onion and crumbled bacon and serve immediately.
Notes:
Try substituting Greek yogurt for the buttermilk.
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