OK.....this has to be one of my all-time favorite salads. Where in the world did iceberg lettuce get such a bad wrap? Crisp, crunchy, cold.....be still my heart!!! And oh, so simple. Add on top of this the most lucious homemade bleu cheese dressing you'll ever taste.
So here's what you need to do. Core your head of iceberg lettuce (do this by hitting the core of the lettuce on the edge of your sink.....the core will immediately come loose. Run cold water through the opening, let it drain in your sink for an hour or so to make sure all the water is drained, then wrap it in a dish towel, put it in a plastic grocery bag, and let it chill for several hours for a perfectly crisp head of lettuce).
When completely chilled, slice a wedge of the iceberg lettuce, spread crumbled bacon (cooked or the stuff you can find in your salad dressing aisle), and add some halved graped tomatoes (sorry......the regular toms don't work for me.....only grapes or cherries have the flavor I desire). Then plop some of the best Bleu Cheese Dressing that you'll ever taste on top. This recipe came from The Chart House Restaurant which is a chain I believe on the West Coast (I used to live in California and there were several there). There is no better Bleu Cheese dressing in the world, in my book. Again, crisp, crunchy, cold, and OH MY!!!! So delicious. A meal in itself in mind.
CHART HOUSE BLEU CHEESE DRESSING
Place in a mixing bowl:
3/4 cup sour cream
1/2 tsp dry mustard
1/2 tsp pepper
scant 1/2 tsp salt
1 tsp Worchestershire sauce
scant 1/3 tsp garlic powder
Blend 2 minutes at low speed. Add:
1 1/3 cup mayo
Blend 1/2 minute at low speed. Then blend 2 minutes at medium sped. Crumble:
4 oz imported Danish bleu cheese (I used gorgonzola) into very small pieces.
Blend at low speed no longer than 4 minutes.
Important: Makes a bit difference if you let this sit at least 12-24 hours. Makes approximately 2 1/2 cups. This recipe can easily be but in half.
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