"I have learned that to be with those I like is enough." ~ Walt Whitman
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Today was our daughter's birthday so she got to pick the meal… her usual Fettucine Alfredo. She asked for Black Tuxedo Cheesecake for dessert… didn't even try to make it, that's what the Cheesecake Factory is for!
RECIPE OF THE WEEK
Also on our daughter's request list for her birthday dinner was wedge salad, high on the popular request list. I figured it was time to share it.
WEDEGE SALAD with French and Blue Cheese Dressings
- Head iceberg lettuce
- Sliced tomato
- French and blue cheese dressings
- Blue cheese crumbles
Pound iceberg head of lettuce to loosen and remove core. Sprinkle with water, place in airtight container or bag and refrigerate to crisp. Make dressings and refrigerate. To serve, slice head into wedges, drizzle with French and blue cheese dressings, garnish with tomato slices and blue cheese crumbles.
- 3 tablespoons white wine vinegar
- 3 tablespoons sugar
- 1/4 cup ketchup
- 1/4 cup extra-virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- Salt and white pepper
Mix in blender on high until dressing is combined.
BLUE CHEESE DRESSING
- 4 ounces good Roquefort cheese, chopped
- 1 cup mayonnaise
- 1 cup heavy cream
- 2 tablespoons tarragon vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Mix in food processor with steel blade to desired consistency.