Recipe: Chilled Iceberg Wedge with Blue Cheese and Leeks

CHILLED ICEBERG WEDGE WITH BLUE CHEESE AND LEEKS



3 large heads iceberg lettuce
1 cup mayonnaise
1/2 cup sour cream
Juice of 1 lemon (about 1/4 cup)
2 tablespoons red wine vinegar
2 garlic cloves, finely grated
7 to 8 splashes (or a scant tablespoon) Worcestershire sauce
2 splashes Tabasco sauce
Kosher salt and coarsely ground black pepper
8 ounces blue cheese, crumbled into chunks
4 slices bacon, cut into 1-inch pieces (optional)
1 leek (white and light green part only), finely chopped and well washed

PREPARE THE LETTUCE:
Trim the stem end from each head of lettuce, remove the outer leaves, and cut each head into 3 wedges. Transfer to a small platter and put in the refrigerator for at least 1 and up to 4 hours.

MAKE THE DRESSING:
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, garlic, Worcestershire sauce, and Tabasco. Taste for seasoning, adding salt and pepper, if desired. Vigorously stir in half of the blue cheese so it blends in but also remains in visible pieces.

COOK THE BACON:
In a small skillet, cook the bacon with 1/4 cup water over medium heat until all of the water evaporates and the bacon becomes crisp, 5 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel to drain.

SERVE THE SALAD:
When ready to serve, remove the iceberg from the fridge, arrange it on a serving platter, and coat each wedge with a generous amount of the dressing. Top with the remaining blue cheese, the chopped leek, and the bacon pieces, if using.

Sprinkle with coarsely ground black pepper and serve immediately.

Makes 8-9 servings
Source: Old-School Comfort Food by Alex Guarnaschelli