Saturday, August 1, 2015

Vegetarian wedge salad

I don't often buy iceberg lettuce, but when I do, I make this salad. This is a steakhouse classic and what I think of as the "steak" of salads because you have to use a knife and a fork to eat it. We love this salad in the summer -- it's cool and crisp, rich and satisfying, and you can make it in 10 minutes. I live in a house of vegetarians, so here is our vegetarian version of the salad, but if you happen to have some cooked bacon on hand and crumble it on top, that's a happy thing too. Also -- if you don't think you like blue cheese dressing, try making it yourself before giving up entirely.


makes 2 BIG servings, or maybe 4 appetizer servings



-- 1/4 cup sour cream or plain yogurt
-- 1/3 cup mayonnaise
-- 1/2 tsp. vegetarian Worcestershire sauce (can use soy sauce if you don't have this)
-- 1 small squirt prepared mustard
-- salt
-- pepper
-- 1 clove garlic, minced or crushed
-- 1/4 cup milk
-- 1 ounce blue cheese


-- 1 head iceberg lettuce, tough outer leaves and core removed, wedged into 4
-- 2 tomatoes, diced
-- 1/4 cup red onion, diced
-- OPTIONAL: 1/2 lb mushrooms, diced and sauteed with plenty of salt
-- If you really like blue cheese -- add extra crumbles to your salad


1. To make dressing, mix all ingredients in a bowl, add salt and pepper to taste.

2. To assemble salad, put 1 or 2 wedges of lettuce on a plate, drizzle with lots of dressing, sprinkle with tomatoes, red onion, mushrooms (if desired), and extra blue cheese (if desired)


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