Twisted Iceberg Lettuce Salad With Warm Gorgonzola Dressing

Name: Twisted Iceberg Lettuce Salad With Warm Gorgonzola Dressing
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 head iceberg lettuce, cut in wedges; 5 bacon, slices (chopped and cooked); 1/2 small red onion, diced fine; 1/4 cup black olives, diced fine; 1/3 cup seedless cucumber, fine chopped; 1 teaspoon italian vinaigrette (your favorite store bought will work fine); 1/8 cup cherry tomatoes, cut in half and roasted; 1 tablespoon olive oil; 1/2 teaspoon salt for the tomatoes; 1/4 teaspoon black pepper for the tomatoes; 2 shallots, finely chopped; 3 tablespoons butter; 6 ounces gorgonzola; 1/2 cup heavy cream; 1/4 teaspoon pepper (for the sauce)

Submitted by SarasotaCook

"This is a classic salad which was inspired by some posts this week which reminded me of mine. But this is my favorite way, still classic flavors but a bit different, with a warm blue cheese or gorgonzola sauce as well as diced marinated vegetables and roasted tomatoes make this a great salad - upgraded."

Download

Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 6

ingredients

1 head iceberg lettuce, cut in wedges
5 bacon, slices (chopped and cooked)
¹⁄₂ small red onion, diced fine
¹⁄₄ cup black olives, diced fine
¹⁄₃ cup seedless cucumber, fine chopped
1 teaspoon italian vinaigrette (your favorite store bought will work fine)
¹⁄₈ cup cherry tomatoes, cut in half and roasted
1 tablespoon olive oil
¹⁄₂ teaspoon salt for the tomatoes
¹⁄₄ teaspoon black pepper for the tomatoes
2 shallots, finely chopped
3 tablespoons butter
6 ounces gorgonzola
¹⁄₂ cup heavy cream
¹⁄₄ teaspoon pepper (for the sauce)

directions

Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.

Questions & Replies

Got a question? Share it with the community!

Reviews

I had this at a restaurant in Portland, Me. It was delicious so I searched for a recipe. This is fantastic. A bit of prep work, but well worth it. It was delicious! I am making it again tonight!

educ8r27

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

View Full Profile