The classic salads are the best. Growing up in San Francisco, my all time favorite is the Crab Louie. But my second favorite rises to #1, when the salad isn't the main course. I like a simple iceberg lettuce wedge with homemade Blue Cheese dressing and bacon. MAKE THE DRESSING YOURSELF--IT IS SIMPLE AND ALL ABOUT THE INGREDIENTS. IT SHOULD TAKE YOU ABOUT 3 MINUTES--5 IF YOU ARE DAWDLING.
1/2 c real sour cream
1/2 c Best Foods Mayonaise
1/2 lb blue cheese (see note)
juice of one lemon
1 clove of garlic minced or crushed
fresh ground pepper
2 slices of bacon
A fewer hours ahead mix all the ingredients well, leaving some of the cheese chunks for texture, or mash it to pieces if you prefer smoooooooth. Some folks add a dash of worstishire, others a pinch of chopped chives or parsley. If the mood hits you go for it. But remember, it is all about the cheese. Refrigerate for a few hours or a few days.
On medium low heat, render 2 slices of bacon, turning frequently, until it becomes crisp. Drain on paper towel.
Remove the flimsy outer leaves of the iceberg head, and cut it into four pieces. Remove the core. Place each wedge on a separate plate. Place a large dollup of dressing on the wedge. Crumble bacon directly on top of the dressing.
You can dress it up with hard boiled egg wedges, sauteed dates (cut them in half, remove pit, place small amount of blue cheese (not dressing--the cheese) in each half and saute, cheese side up for a few minutes in oil or butter; let cool and add to plate) or whatever else you can think of--or just leave it alone.
Serve with crusty bread.
Note: My favorite blue cheese for this dressing is Point Reyes Blue, but Maytag will do in a pinch. It general you want a fresher, tarter blue cheese, not an aged one.
