Saturday, November 6, 2010

Decomposed Salad

Wedge salad with homemade Blue Cheese Dressing

  • 4 oz. good blue cheese, crumbled
  • 1 C. mayonnaise
  • 1 C. heavy cream
  • 2 T. tarragon vinegar
  • 1 t. kosher salt
  • 1 /2 t. freshly ground black pepper
  • 1 large head iceberg lettuce well chilled, halved then each half cut into 3 equal slices
  • 6 pieces thick cut bacon
  • 2 cups grape tomatoes, halved

Place cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.

Preheat oven to 375. Line a jelly roll pan with foil and place a cooling rack on top. Place bacon strips on cooling rack. Bake in oven for 15-20 minutes until crisp and brown. Bacon will crisp up further when cooling.

Place wedge of lettuce on each serving plate, arrange approximately 1 /3 cup tomatoes in front of thin edge of wedge, drizzle lettuce with blue cheese dressing and crumble one slice of bacon over each lettuce wedge. Serve immediately with freshly ground black pepper.

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