Serious Eats: Recipes

Dinner Tonight: Blue Smoke’s Iceberg Wedges with Roquefort Dressing

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.

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