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Iceberg
Lettuce with Green Goddess Dressing and Bleu Cheese
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| I used
to love "Green Goddess" on salad—a creamy, wicked green
devil of a dressing. Sadly, this tangy dressing with a mayonnaise
base went out of favor when the number of varieties of bottled
dressings skyrocketed in the late 1970's. Iceberg lettuce also
fell out of fashion as a salad green, relegated to metal trays
in the assembly lines of fast-food restaurants, used as a mop
for greasy, mass-produced hamburgers.
We uncover
this proud member of the lettuce family and dress up the crisp
wedges with a dollop of "Green Goddess" with big chunks of
pungent bleu cheese.
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| 1
clove garlic, chopped |
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3
tablespoons anchovy paste |
| 3
tablespoons finely snipped chives |
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1/3
cup finely snipped parsley |
| 1
tablespoon fresh-squeezed lemon juice |
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3
tablespoons tarragon wine vinegar |
| 1/2
cup sour cream |
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1
cup mayonnaise |
| ½
cup, crumbled bleu cheese |
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1/4
teaspoon salt 1/8 teaspoon freshly ground pepper |
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| Add
the garlic, anchovy paste, chives, parsley, lemon juice, vinegar,
sour cream and mayonnaise to a blender. Turn on blender and
combine until the ingredients are incorporated and the dressing
takes on a green color.
Remove
the dressing from the blender and pour into a bowl. Stir in
the bleu cheese and season with salt and pepper to taste.
Keep the dressing refrigerated, covered, until ready to use.
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