Iceberg Salad with Blue Cheese Dressing

Iceberg Salad with Blue Cheese Dressing
Photo by Quentin Bacon

Ingredients

  • 0.5 small red onion
  • 0.5 cup(s) plus 1 tablespoon vegetable oil
  • 1.5 tablespoon(s) red wine vinegar
  • Salt
  • 1 teaspoon(s) Dijon mustard
  • 1 head(s) iceberg lettuce
  • Cayenne pepper
  • + 7 more ingredients
    • 0.25 pound(s) blue cheese
    • 3 tablespoon(s) buttermilk
    • 3 cup(s) 1-inch-cubed crusty white bread
    • 1 celery rib
    • 1 clove(s) garlic
    • 0.75 pound(s) sliced bacon
    • 2 tablespoon(s) mayonnaise

Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp. Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about...

View full recipe at Food & Wine

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