Back in the day when I worked for corporate America and had an expense account, from time to time I would take customers to a restaurant in Montecito California called Lucky’s. They are still around in fact. They touted themselves as a “high-end” steak house with prices to match. One thing on the menu that I liked was their “Wedge of Iceberg with Roquefort Dressing.” It was the cheapest salad on the menu at $15.00! Come on folks, fifteen bucks for a hunk of lettuce and some blue cheese dressing, give me a break!
Another interesting tidbit… we now have a company here in little Medford Oregon that has just won the “Worlds Best Cheese” from the 2019 World Cheese Awards. Not only did they win, it was the first time an American cheese has ever won this award. Good job guys.
We heard the news from son James, who called us especially to let us know, so we had to run right over and buy some.
Anyway, Laura and I are going to do some pasta tonight with Italian sausage fried with onions and green peppers. I thought that a wedge of iceberg lettuce and some blue cheese dressing would be a nice accompaniment. The Blue Cheese Dressing I make is really good (if I daresay, better than Lucky’s.) Here is the recipe and it doesn’t cost fifteen bucks!
5 ounces crumbled blue cheese (no it isnt’ Rogue River Blue… too expensive)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese.
2. Stir in sour cream, mayonnaise, vinegar, and garlic powder until well blended.
3. Season to taste with salt and pepper.