Steakhouse Iceberg Salad with Blue Cheese Dressing

I’ve always shied away from mayonnaise, from ranch dressing and sour cream. I’m a little afraid of buttermilk unless it’s whipped into a muffin or a biscuit. I cringe when I discover mysterious creamy sauces on my burgers or sandwiches.

But recently, when out to dinner with my parents at Portland’s Laurelhurst Market, I realized I may have a weakness for good blue cheese dressing. We ordered a wedge salad to go with our buttery bavette steaks, and there was something addictive about it. The tangy blue cheese on the simple iceberg chunks, dusted with crispy shallots and bacon—if ever there was a junk-food salad, that was it, and I couldn’t get it out of my mind.

Much to my delight, this dressing doesn’t include (scary) mayo or (disturbing) buttermilk—it’s just high-quality blue cheese stirred into creamy submission with the help of fresh lemon juice, sherry vinegar, and olive oil. You could dribble it on anything—grilled portobellos or eggplant, perhaps, or even on a baked potato. But it’s simply awesome on iceberg lettuce, so good we kept interrupting our dinner conversation to praise it.

We skipped the steak this time—when you’ve got blue cheese and bacon, I’m not sure you need anything more.

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