Blue Iceberg Recipe
nueske's applewood smoked bacon - point reyes blue - cherry tomato
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Ingredients
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Salad
Blue Cheese Dressing
Method
Salad
Prepare lettuce
Remove any wilted outer leaves from the iceberg head. Quarter the head through the core to make 4 wedges. Rinse briefly under cold water, shake off excess, and pat dry with paper towels. Leave core in to help hold wedges together while plating.
Cook bacon
Preheat oven to 400°F (200°C). Arrange Nueske's applewood smoked bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–15 minutes until crisp but not burnt (timing varies by thickness). Alternatively, pan-fry over medium heat until crisp, then transfer to paper towels to drain. When cool, chop into 1/2-inch pieces.
Prep tomatoes
While bacon cooks, halve cherry tomatoes lengthwise (or leave whole if small). Place in a small bowl and season with a pinch (about 1/8 tsp) of kosher salt and a light grind of black pepper. Toss gently.
Assemble salad
Arrange 1 iceberg wedge per serving (or 2 wedges for very large heads) on chilled plates. Spoon or drizzle 2–3 tablespoons of the blue cheese dressing (see dressing section) over each wedge, allowing some to run down the sides. Scatter halved cherry tomatoes and chopped bacon pieces evenly over each wedge. Crumble remaining Point Reyes blue cheese over the top. Finish with a light sprinkle of chopped parsley (optional) and a crack of black pepper to taste.
Blue Cheese Dressing
In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon sour cream, and 3 tablespoons buttermilk. Whisk until smooth.
Add 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove. Whisk to incorporate.
Fold in 50 g crumbled Point Reyes blue cheese, reserving a small amount for garnish. For a chunkier dressing leave some larger pieces; for a smoother dressing gently mash cheese with the back of a spoon. Taste and season with 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt, or adjust to your preference. If dressing is too thick, thin with an additional teaspoon or two of buttermilk until desired consistency.
Cover and chill the dressing at least 15 minutes (up to 24 hours) to let flavors meld. Stir again before using.