So I messed up, which is kind of disconcerting with a recipe as straightforward as this one for iceberg wedges with Roquefort dressing. Essentially, you combine all the dressing ingredients in a bowl and serve it on the lettuce. Easy enough. But it wasn’t until halfway through the salad that I realized I had substituted yogurt for mayonnaise, and that was probably why the salad felt so light. Healthier does not always mean tastier, but I was surprised how much I enjoyed the salad. I’m still trying to figure out how it happened.
The original recipe, sans yogurt, comes from Peace, Love, and Barbecue, a book I’ve been dying to explore. Jeffrey Steingarten’s intro starts with the line, “This is the last cookbook you will ever need.” But since I have no grill or a place to use it, I’m left picking out side dishes for my imaginary barbecue cookout, which is a sad exercise. The sides are great, but without a huge slab of slowly smoked meat next to it, context might be lost. I’m sure the original with mayonnaise is the proper way to go, but if you just need a little crunchy summer salad to not weigh you down, then I think my interpretation is worth trying.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1/2 cup sour cream
- 1/2 cup mayonnaise (or yogurt)
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic, chopped
- 4 tablespoons red wine vinegar
- 1/4 cup Roquefort cheese, crumbled
- 1/4 cup parsley, chopped
- salt and pepper
- 1 head iceberg lettuce
Combine the sour cream, mayonnaise (or yogurt), Worcestershire sauce, garlic, and vinegar in a large bowl. Whisk together. Then fold in the cheese and parsley.
Cut the lettuce into four wedges. Pour the dressing on top.