Anyone who has seen my wardrobe knows I am not qualified to pronounce on fashion or trends. In my books comfort and a classic look trumps hipster style any day. Besides, every decade or so, the fashion gods smile on me and for a few brief moments my paisley tie collection wanders back in vogue (even if the widths are bit off).
I have no idea if iceberg lettuce, like my beloved Argyle sweater, is currently welcome in public, but it’s safe in my house – even if it does look a little old-fashioned next to the arugula and rapini in the crisper drawer. I would make this simple, surprisingly hearty salad any day. You need a knife for this. The lettuce, cut thickly, gives it enough heft to be a main course. Bacon, red onions and blue cheese were made for each other but a bed of baby spinach or Romaine just doesn’t seem like enough of a base. A substantial wedge of satisfyingly crunchy of iceberg is just the support they need. This is a classic.
Iceberg wedge with bacon and blue cheese dressing
(adapted from Bon Appétit, January 2006)
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 tablespoon coarsely ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup coarsely crumbled blue cheese
A little Buttermilk (make your own)
1/4 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 small head of iceberg lettuce, cut into 4 wedges, each with some core attached
1/2 red onion, very thinly sliced