Tuesday, February 19, 2013

Emeril's Wedgie Salad with Blue Cheese Dressing and Shaved Red Onions

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


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


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.


Try substituting Greek yogurt for the buttermilk.

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