Iceberg wedges with blue cheese
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- Prep Time15 mins
- Total Time15 mins
- Makes6 servings
Andreas Trauttmansdorff
Ingredients
1 stalk celery
1 cup bottled blue cheese or Roquefort salad dressing, preferably chunky-style
2 tbsp milk, optional
1/2 large head iceberg lettuce
1 large carrot
1/2 small red onion, or 2 green onions
1/3 cup crumbled blue cheese, Roquefort or Stilton (optional)
Instructions
Slice celery stalk in half lengthwise. Finely chop. Place in a small bowl and stir in blue cheese dressing. If dressing is thicker than you'd like, stir in milk, 1 tbsp (15 mL) at a time. Cut lettuce into 6 wedges, then arrange on a large platter or salad plates.
Peel carrot and slice in half lengthwise. Then, using a vegetable peeler, peel long thin strips from carrot. Or leave carrot whole and using a box grater, coarsely grate carrot. Drape or scatter over lettuce wedges.
If using red onion, thinly slice. Then separate into rings. If using green onions, thinly slice. Scatter over lettuce.
If making ahead, salad can be left at room temperature 1 hour or refrigerated up to 2 hours. Just before serving, drizzle dressing overtop and sprinkle with crumbled blue cheese.
Nutrition (per serving)
Calories 215, Protein 2g, Carbohydrates 8.1g, Fat 20.2g, Fibre 1.3g, Sodium 496mg.
This is the salad version of all the accompaniments that go with hot 'n' fiery Buffalo chicken wings. The usual refreshing carrot and celery stick nibbles have become the attractive garnish for good ol' crunchy iceberg lettuce wedges. And the blue cheese dip that we always douse the wings with becomes a satisfying dressing.
Blue Cheese Dress-Ups
Here are some favourite ways to use blue cheese dressing.
* Slice a large potato in half. Lightly oil and bake potato at 400F (200C) 30 minutes. Generously spread with chunky dressing and continue baking 15 to 20 minutes.
* Spread dressing over roast beef sandwiches in place of butter.
* Add a couple of spoonfuls of dressing to ground beef before forming into burgers.
* After removing steaks from the grill, drizzle dressing overtop.
* Blue cheese dressing makes an instant dip for cucumber spears, chicken wings, sweet pepper strips, bread sticks and pretzels.
* Toss a little dressing with hot green beans or green peas.
* Drizzle dressing over hot cooked cauliflower or broccoli.
* Stir a tablespoon or two (15 to 30 mL) into store-bought alfredo sauce and toss with pasta.