First a tasty shout-out to our new Crime Writing Cooks! Lucy Burdette and Peg Cochran, welcome!
We will be seeing their first posts very soon. In the meantime, three cheers to Lucy who is launching a brand new series today with her book An Appetite for Murder. Huzzah! ~ Cleo
For years I wouldn't touch iceberg. Why? Why this prejudice against a harmless little head of greens? Because where I grew up, nobody ever heard of arugula or radicchio. (Not in the 1970's, anyway.)
|Cleo Coyle, Iceberg |
Convert, is author of
Under the heading Everything Old is New Again (especially in a New Year), I give you a classic "chop house" salad: a wedge of iceberg lettuce generously drizzled with a fresh, creamy blue cheese dressing.
Yes, I know...iceberg offers less nutrition than other varieties, but in the winter, when I'm feeling particularly dehydrated, I find an iceberg wedge to be just the ticket. It's stupidly simple to prep, of course: cut the head into quarters. It's also hydrating, refreshing, satisfying, and stimulating. Yes, stimulating...
According to foodie research, cold foods that crunch in your mouth (like apples, carrots, and iceberg lettuce) keep the mind alert. So, on top of hydration, iceberg lettuce is an alarm clock for that sluggish winter brain.
Cleo Coyle’s Creamy
Italian Blue Cheese Dressing
To download this recipe in a free PDF that you can print, save, or share, click here.
Gorgonzola is my favorite blue for this recipe (it's Italian, after all), but you can use Roquefort, Stilton, Danish, or your favorite blue. Or we can ask our blog's cheese expert, Avery Aames, for advice on her favorite blue cheese. :)
As for the other ingredients, I find the scallions bring a fresh flavor to the dressing, and the lemon juice offers the kind of bright zip that usually comes from vinegar. As for the anchovy (another Italian heritage addition), have no fear. The single anchovy will not make the dressing taste fishy. Instead, it will enrich the dressing with a delicious note of umami. To learn more about umami, one of the basic notes of flavor beyond sweet, salty, bitter, and sour, click here.
4 ounces gorgonzola cheese, crumbled
6 Tablespoons mayonnaise
1 Tablespoon extra virgin olive oil
1 Tablespoon sour cream*
1 teaspoon fresh lemon juice
¼ teaspoon white pepper
¼ teaspoon sea salt
*Note for thinner dressing, stir in about 1 tablespoon of milk or buttermilk or add a bit more sour cream.
Directions: In a large bowl mix the ingredients and blend until smooth and creamy. You can leave the dressing thick or thin it out (as noted) by adding a bit more sour cream or about one tablespoon of whole milk or buttermilk (fresh buttermilk or light buttermilk is truly the best for flavor, IMO).
Left thick, this dressing can be tossed with leafy greens or used as a delicious dipping sauce for raw veggies or hot chicken wings. Made thinner, you can pour it over a wedge of iceberg, and...
The Coffeehouse Mysteries
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The Ghost and
Book #1 of
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.