Delicious Iceberg Lettuce Wedges with Blue Cheese Dressing

Master Chow and I don’t buy iceberg lettuce, opting for greens with more nutritional bang for the buck.  But about five or six years ago, I ordered and iceberg lettuce wedge with blue cheese dressing in a restaurant, and became a fan.  I love the dish, but rarely order it, and had never made.  I decided to remedy that on New Year’s Day, and Master Chow thoroughly enjoyed it, too.  Apparently, it went well with the prime rib and popovers that I made for dinner (more on those in future posts).

I turned to Deb’s recipe over at Smitten Kitchen.  I used some gorgonzola cheese that I had on hand, and substituted . . . are you ready? . . . soy bacon for the regular stuff.  Master Chow, aka He Who Loves Pork, was delightfully surprised at the result, and announced that the soy bacon worked well in the dish.  Hooray!  I also didn’t have any chives on hand, so I thinly sliced some scallion greens.

Some thoughts:  I will definitely be making this dressing again, and will try it on our usual fare of romaine lettuce.  If you like a thick dressing, this is not the one to try without adjustments – this is a thin, flavorful dressing with a lot of depth to it.