My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, April 13, 2010

Lettuce Wedge Salad

This salad never really went out of vogue, it just faded away from the spotlight for a decade or two. In the 60's and 70's every menu had some sort of Lettuce Wedge Salad. It is still one of my favorites to serve for everyday or company dinners.
The dressing, of course, can be of your choice.

Lettuce Wedge Salad
4 servings
print recipe

4-6 bacon slices
1 medium onion, sliced
1 cup buttermilk
1/2 cup sour cream
1 (1-oz.) package Ranch dressing mix
1/4 cup chopped basil leaves
2 garlic cloves
1 large head iceberg lettuce, cut into 4 wedges
Shredded basil (optional)

Cook bacon in a large skillet over medium heat until crispy; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.

Saute' onion in hot drippings over medium heat 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process onion, buttermilk, and next 4 ingredients in a blender or food processor until smooth. Stopping to scrape down sides.

Top each lettuce wedge with dressing; sprinkle with bacon. Top with shredded basil, if desired.

Note: You can make the dressing ahead and store it in the refrigerator. The chilled dressing will have a thicker consistency, which I like.

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