Wedge salad from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 160) by Jenn Louis and Kathleen Squires

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on October 16, 2021

    I made this salad with baby red lettuces that were in my CSA box this week, rather than with iceberg. Otherwise, I followed the recipe pretty closely. The blue cheese dressing is very tasty and makes a ton - I made 1/3 of a batch and still have lot left. (Did *not* use the food processor to make it - baffling direction to do so when food processors are such a pain to wash and the dressing is all smooth except for the cheese, which is better crumbled in anyway.) The other thing that was interesting was using a medium cooked egg that you sieve over the salad. I enjoyed that technique, though I found myself wanting more egg. I also missed an allium - maybe some green onions, chives, or red onions? Anyway, the blue cheese dressing is tasty. All in all, not terribly remarkable.

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