Crunchy Iceberg Lettuce Salad with Blue Cheese Dressing
You can transform this perfect crisp side salad into a main-course salad by slicing up any meat you like and tossing it on top. Or try it alongside Grilled Caesar Pork Tenderloin (page 89) or Down-Home Pinto Beans and Ham Hocks (page 127).
Recipe information
Yield
serves 4
Ingredients
1 cup crumbled blue cheese (4 ounces)
1/4 cup sour cream
1/4 cup olive oil
Salt and freshly ground black pepper to taste
6 cups chopped iceberg lettuce (1/2 large head)
Preparation
Step 1
To make the dressing: In a small bowl, whisk together 1/4 cup of the blue cheese, the sour cream, olive oil, salt, and pepper.
Step 2
In a large bowl, combine the lettuce and the remaining 3/4 cup blue cheese. Toss with the dressing and serve.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
