Beer makes batters better, meat more tender, and sauces more flavorful.
Updated Iceberg Salad
- add review
- #103526
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 tablespoon balsamic vinegar
4 ounces crumbled blue cheese (e.g., Stilton or Gorgonzola)
2 tablespoons minced chives
kosher or sea salt
freshly ground black pepper
Salad
2 heads iceberg lettuce, halved and rinsed under cold running water, drained well
2 hard cooked eggs, peeled and chopped
4 slices crisp bacon
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/3 cup raisins
directions
For Dressing: In a mixing bowl, gently combine the mayonnaise, sour cream, Worcestershire, vinegar, blue cheese and chives. Don't over mix. The dressing should have a chunky consistency.
For Salad: Remove cores from the lettuce with a sharp knife and discard. Pull out a few of the inner leaves from each half-head to form a shallow bowl (Reserve leaves that were removed for another use). Arrange halves on individual salad plates.
Divide the blue cheese dressing among the 4 lettuce halves. Toss remaining salad ingredients together in a small bowl divide and spoon the mixture equally onto the dressed salads. Serve immediately.
Recipe Source: Chef Roy Harland
added by
costerweis
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments