RECIPE COUNTDOWN TO 2010: NUMBER 2

NUMBER 2: ICEBERG WEDGE SALAD WITH BUTTERMILK ROQUEFORT DRESSING

For weeks I've been craving this salad. I finally made it yesterday just for me. Make sure you have a pitcher of extra dressing on the table. There was no one around, so I licked the plate.

ICEBERG WEDGE SALAD WITH BUTTERMILK ROQUEFORT DRESSING: printable recipe

I discovered that this dressing tastes even better the next day. And I did like it better with a bit of mayonnaise, but you can certainly leave it out.

1 shallot, finely chopped

1/3 clove grated or pressed garlic

1 tablespoon lemon juice

1/3 teaspoon lemon zest

1 tablespoon white wine or champagne vinegar

4 tablespoons olive oil

4-6 tablespoons crumbled Roquefort cheese

2 tablespoons buttermilk (preferably full fat)

1 teaspoon dijon mustard OR Colman's mustard powder

1 tablespoon mayonnaise (optional)

big pinch salt

pepper to taste

handful of parsley,  roughly chopped.

crispy bacon (optional topping)

Place chopped shallot, lemon juice, zest, and vinegar in a bowl. Let it sit for a few minutes. Slowly whisk in olive oil. Whisk in cheese, buttermilk, mustard, mayonnaise (if using), salt, and pepper. Taste and adjust to your liking. (I needed to add more lemon and more salt.) Set aside for a few minutes and then taste again. It's amazing how the flavors shift as they integrate. You could also make it easy and throw it all in the blender. I don't use the blender for this because I like having the chunks of cheese and shallots.

Serve over wedges of iceberg or heart of romaine. Top with parsley. Place cooked bacon slices on either side of the wedge. Serve with extra dressing in a pitcher.