Wedge Salad With Blue Cheese Dressing and Spicy Beer Nuts
"Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Blue Cheese Dressing
- 1 beer, bottle
- 1⁄2 cup homemade mayonnaise, recipe follows
- 1⁄2 cup sour cream
- 1 cup crumbled Stilton cheese, plus more for garnish
- 1 tablespoon lemon juice
- 1 pinch coarse or kosher salt
- fresh ground black pepper
-
Spicy Beer Nuts
- 1⁄2 cup pecans
- 1⁄4 cup reduced beer
- 1 tablespoon brown sugar
- 1 pinch coarse salt
- 1⁄8 teaspoon ground chili powder
-
Salad
- 1 head iceberg lettuce, outer discolored leaves removed
-
Homemade Mayonnaise
- 2 whole eggs
- 1 tablespoon Dijon mustard
- 4 cups canola oil
- 1⁄2 cup water
- 1 lemon, zest of
- 1⁄2 lemon, juice of
- 1 dash kosher salt
- fresh ground black pepper
directions
-
To make the dressing:
- Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.
-
To make the nuts:
- Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat.
- Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.
- From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges.
- Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.
-
Homemade Mayonnaise:
- Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
