This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.
His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.
Yield: Makes 1 1/2 cups
- 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
- 2 teaspoons anchovy paste or 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, smashed and minced
- buttermilk or milk (optional)
- In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
- Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
- Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.
Note: Dressing will keep fresh in the refrigerator for up to 1 week.
To Complete the Salad:
Yield: 4 Servings
- Green Goddess Ranch Dressing (recipe above)
- 1 head iceberg lettuce, cut into thick slices or wedges
- 4 slices bacon, cooked until crispy
- English cucumber, cut into slices
- Prepare Green Goddess dressing and set aside.
- In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
- Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
- Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.
One Year Ago:
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thebrookcook 