Adapted from persephone33.livejournal.com
¾ - 1
cup buttermilk **
teaspoon onion powder
tablespoon lemon juice
teaspoon Worcestershire sauce
dash cayenne pepper
teaspoon garlic powder
ounces crumbled blue cheese
If you don't have buttermilk, and really, who does? You can take a cup of regular milk and add 1¾ tsp of cream of tartar - whisk it together and viola! Buttermilk. Lemon juice also works in lieu of cream of tartar.
head iceberg lettuce
slices bacon, cooked and crumbled
c chopped purple onion
c toasted pecans
cups grape tomatoes, halved
ounces crumbed blue cheese
salt and pepper
take ½ cup of balsamic vinegar and heat in saucepan 'til reduced by half. Then you've got a nice balsamic-y syrup to drizzle over your salad. The taste combination is amazing.
. To make the dressing, combine mayonnaise, and buttermilk, mixing well.
. Add remaining ingredients mixing thoroughly.Must refrigerate for 24 hours before serving for best flavor.
. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon,onion, pecans, chopped tomato and crumbled blue cheese.
. Add balsamic glaze. Sparingly.
. Serve nice and cold, adding salt and pepper to taste.