|
Cut 4 oz. slab bacon into 1 -thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes; transfer to a paper towel–lined plate. Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 Tbsp. chopped fresh chives, and 1 Tbsp. white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
|
|
1. Croutons
Truth- Croutons are never a bad idea. Toss torn bread with olive oil and bake at 375° until golden.
2. Dried Cranberries
We love the tart, chewy fruit against the snappy lettuce.
3. Diced Avocado
A little fatty richness and pretty color make it a winning addition.
4. Fresh Tarragon
This herb’s delicate anise flavor complements almost any green salad.
5. Spanish Chorizo
Cut into pieces and used in place of bacon, it brings a smoky spiciness into the mix.
6. Egg Mimosa
Push hard-boiled eggs through a mesh sieve for a fluffy texture.
7. Toasted Almonds
Chopped nuts deliver crunch—and are so good with blue cheese.
8. Fried Shallots
Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture.
9. Sliced Scallion
Mirrors the bite of the chives in the dressing—but sharper.
|
