There was a time when an upscale steak house offered a salad that consisted of a wedge of iceberg lettuce liberally drenched with a thick creamy blue cheese dressing. The dressing was so thick, a spoon could stand up and the iceberg lettuce was ice cold and crisp.
This is my updated version of that classic. I start with baby gem lettuce which is a cross between romaine and butter lettuce. It’s got the crispness of romaine and the delicacy of butter lettuce. I get it at my local grocery store. It’s sold under the Green Giant brand so it’s not hard to find.
Instead of traditional strong blue cheese, I use cambozola. It’s a creamy and rich triple cream blue cheese, more subtle than the old school kind of blue cheese dressing.
If you can’t find cambozola or already have a stronger blue cheese, it’s okay to use here.
BABY GEM LETTUCE WITH HOMEMADE BLUE CHEESE DRESSING
EVENT: Dinner with the Guys
YIELDS: 1 1/2 Cup of Dressing / 1 1/2 Little Gem Lettuce Heads per Person
1 cup buttermilk
6 oz. blue cheese, at room temperature
1 shallot minced
1/4 cup extra virgin olive oil
2 1/2 tablespoons red wine vinegar
3-5 chopped Kalmata olives
- In a food processor, combine the buttermilk, blue cheese, shallot, olive oil and vinegar.
- Season with salt and pepper and process until smooth. Add more buttermilk if dressing is too thick to pour.
- Cut each little gem lettuce in half. Place halves open face in a serving platter. Drizzle lettuce with dressing.
- Top with chopped olives and serve.