Are you ready for this? The most “Ain’t Nobody Got Time For That” salad of your lifetime?
Let me break it down for you. When I was in college and I’d go to a restaurant and get a salad, I always looked at the wedge like it was some fancy salad because they left it whole. It was a “deconstructed” salad before I know what deconstructed meant in a food sense.
And today, all I can do is giggle about it. Because I know what really happened. Homegirl in the kitchen said ain’t nobody got time to chop this head of lettuce. Cover it with blue cheese and bacon, they won’t complain.
That chef was totally after my heart. You were so right. Cheese and bacon make me forget that I have to actually work to eat this salad.
I swapped the traditional bleu cheese for a lighter Gorgonzola, and a fresh parmesan dressing. It’s got a surprising balance between the crisp iceberg lettuce, tangy gorgonzola, salty bacon and well-rounded parmesan dressing. Trust me, no one at your table is going to complain over cutting this head of lettuce up.
- Iceberg Lettuce - 1 head
- gorgonzola - 1/4 cup
- bacon - 4 strips, cooked, drained and chopped
- Parmesan cheese - 1/2 cup, grated
- champagne vinegar - 5 tablespoons
- lime juice - 2 tablespoons
- dijon mustard - 3 teaspoons
- salt - 1 teaspoon
- pepper - 1/2 teaspoon
- sunflower oil - 1/2 cup
- olive oil - 1/4 cup