Taste again and add a little more lemon juice if you think it needs it. Taste and add salt and pepper if you like the cheese will already be quite salty. You can do this with a blender if you like but I like my blue cheese dressing quite chunky so I mash it in a bowl to achieve the right consistency it’s nice to get the odd nugget of cheese. Blend the garlic with all the other dressing ingredients together in a bowl. Don’t let the pieces touch each other as they will stick together.Ĭrush the garlic with a teeny pinch of salt in a pestle and mortar until creamy. Once cooked, remove and let cool on a wire rack. Watch them like a hawk once you’ve turned them as they will caramelise extremely fast. Wipe the rashers around in the stick juices that have accumulated in the tray, turn them over and cook the other side. Whack them under a hot grill until crisp and caramelised. Wedge Salad with Blue Cheese Dressing and Candied Bacon (serves 4)ġ iceberg lettuce (try to get a nice round one so your wedges look good)ġ tablespoon lemon juice (plus extra just in case I found I wanted a little more)ġ tablespoon chives, snipped with scissorsġ-2 teaspoons of sugar per bacon rasher, depending on sizeįirst candy the bacon by laying the rashers out on a baking tray and sprinkling the sugar evenly over them. Salad garnish crack.Ĭaramelised walnuts would make a lovely alternative to the bacon but I wasn’t allowed to make those because that would have taken up time I could have been using to make more candied bacon. Picture this: kerrrunch down through that wedge creamy, salty nuggets of blue cheese sneaking into every layer but then, hang on what’s this? Chewy shards of sticky, streaky candied bacon, that’s what. You’ll need something to offset all that richness and tang though, so why not sprinkle on a handful of sweet ‘n salty pig-candy pieces? Oh yes indeedy. So, you take a quarter of the lettuce and drench it yes, drench it, in a blue cheese and sour cream dressing. It doesn’t have any flavour to speak of but as a big ol’ wedge of crunch, no lettuce does it better. I just love how the Americans cut a big wedge of iceberg, drench it in blue cheese dressing and then call it a salad. Wedge Salad with Blue Cheese Dressing and Candied Bacon
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