Tip of the Iceberg Salad with Blue Cheese Dressing

Tip of the Iceberg Salad with Blue Cheese Dressing Recipe - USA

Region / culture: USA | Preparation time: 10 minutes | Servings: 4

Introduction

Tip of the Iceberg Salad with Blue Cheese Dressing is a classic and refreshing salad that is perfect for a light lunch or as a side dish. The combination of crisp iceberg lettuce and creamy blue cheese dressing is sure to please your taste buds.

History

The Tip of the Iceberg Salad with Blue Cheese Dressing has been a popular salad choice for many years. The combination of iceberg lettuce and blue cheese dressing is a classic pairing that has stood the test of time.

Ingredients

0.33 cup mayonnaise
0.33 cup sour cream
1.5 oz (43 g) blue cheese, at room temperature
1 tbsp fresh lemon juice
lots of freshly ground black pepper
0.5 head iceberg lettuce
1 tbsp finely chopped fresh chives
2 slices cooked bacon, chopped or 0.25 cup toasted walnuts (optional)

How to prepare

In a bowl, whisk together the mayonnaise, sour cream, blue cheese, lemon juice, and pepper until well combined.
Cover the bowl and refrigerate the dressing.
Slice the lettuce into four equal wedges, being careful not to let each wedge fall apart.
When you are ready to serve, place one lettuce wedge vertically on a salad plate with the larger outside leaves facing down and the center of the lettuce pointing up.
Add a generous dollop of the dressing, then sprinkle with chives and bacon or nuts.
Repeat the process with the remaining three plates.

Variations

Add cooked bacon or walnuts for an extra crunch and flavor.
Substitute the blue cheese dressing with a ranch or balsamic vinaigrette for a different twist.

Cooking Tips & Tricks

Make sure to use a good quality blue cheese for the dressing to ensure a rich and creamy flavor.

- Be sure to refrigerate the dressing before serving to allow the flavors to meld together.

- When slicing the lettuce into wedges, be careful not to let the leaves fall apart.

Serving Suggestions

This salad is perfect as a light lunch or as a side dish to accompany a main course. Serve with a side of crusty bread or a bowl of soup for a complete meal.

Cooking Techniques

Whisk together the dressing ingredients until well combined.

- Slice the lettuce into wedges for a classic presentation.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a lighter dressing.

- Substitute blue cheese with feta or goat cheese for a different flavor profile.

Make Ahead Tips

The dressing can be made ahead of time and refrigerated until ready to use.

- The lettuce wedges can be prepared in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the salad on a chilled plate for a refreshing presentation. - Garnish with additional chives or nuts for a decorative touch.

Pairing Recommendations

Pair this salad with a glass of crisp white wine or a light beer for a refreshing meal.

Storage and Reheating Instructions

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days.

- The lettuce wedges should be served fresh and not stored for later use.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

4g per serving

Fats

22g per serving

Proteins

5g per serving

Vitamins and minerals

This salad is a good source of Vitamin A and Vitamin K.

Alergens

Contains dairy (blue cheese)

Summary

This salad is a good source of fats and proteins, and is relatively low in carbohydrates.

Summary

Tip of the Iceberg Salad with Blue Cheese Dressing is a classic and delicious salad that is perfect for any occasion. With its creamy dressing and crisp lettuce, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Tip of the Iceberg Salad with Blue Cheese Dressing. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was a fantastic cook, and she always had the most delicious dishes up her sleeve.

As we chatted and caught up, Margaret disappeared into her pantry and emerged with a head of crisp iceberg lettuce. She carefully washed and dried the leaves before delicately arranging them on a platter. Next, she whipped up a tangy blue cheese dressing that was the perfect complement to the crunchy lettuce. The combination of flavors and textures was simply divine.

I couldn't help but ask Margaret for the recipe, and she gladly shared it with me. She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. I was touched by the history and tradition behind this simple yet elegant dish.

From that day on, I made it a point to incorporate Tip of the Iceberg Salad with Blue Cheese Dressing into my own cooking repertoire. It became a staple at family gatherings and dinner parties, always receiving rave reviews from my guests. I loved the way the creamy blue cheese dressing coated the crisp lettuce, creating a harmony of flavors that was simply irresistible.

Over the years, I continued to perfect the recipe, making small tweaks here and there to suit my taste. Sometimes I would add a sprinkle of toasted nuts for crunch, or a handful of fresh herbs for a pop of color. Each time I made the salad, I felt a sense of connection to Margaret and her grandmother, as though I was carrying on a culinary tradition that had been passed down through the ages.

As I grew older, I began to experiment with different variations of the salad. I tried using different types of lettuce, such as romaine or butterhead, and I even added in some colorful vegetables like cherry tomatoes and radishes. The beauty of this recipe was that it was so versatile – you could truly make it your own with just a few simple ingredients.

One summer, I decided to enter a local cooking competition, and I knew immediately that I would showcase my Tip of the Iceberg Salad with Blue Cheese Dressing. The competition was fierce, with seasoned chefs and amateur cooks alike vying for the top prize. But I had confidence in my dish, knowing that the flavors and presentation were sure to impress the judges.

As I stood at my station, carefully assembling the salad, I couldn't help but feel a sense of pride in my cooking abilities. I had come a long way from that first day in Margaret's kitchen, and I was grateful for all the knowledge and inspiration she had shared with me.

When it came time for the judges to taste my dish, I held my breath in anticipation. To my delight, they were blown away by the flavors and textures of the salad. One judge even commented that it was the best salad he had ever tasted!

In the end, I was awarded first place in the competition, and I couldn't have been happier. Winning the competition was validation that my passion for cooking and dedication to perfecting this recipe had paid off.

As I celebrate another year of life and love, I look back on all the wonderful memories that this recipe has brought me. From lazy summer afternoons with Margaret to the thrill of winning a cooking competition, Tip of the Iceberg Salad with Blue Cheese Dressing has been a constant source of joy and connection in my life.

I am grateful for the simple pleasures that cooking has brought me, and I am thankful for the opportunity to share this recipe with others. As I pass it down to future generations, I hope that they will find as much enjoyment and fulfillment in making this dish as I have.

And so, I continue to cook with passion and purpose, knowing that each dish I create is a reflection of the love and care that I put into it. And as long as there are fresh ingredients to work with and new recipes to discover, I will always find joy in the art of cooking.