I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Tuesday, July 25, 2017
ROMAINE LETTUCE WITH BLUE CHEESE-RANCH DRESSING
I always make my salad dressings but I noticed a Blue Cheese Ranch salad dressing in the grocery store. I make a delicious blue cheese dressing and all you have to do is add fresh herbs and it becomes a Blue Cheese-Ranch Dressing. You can increase the Greek yogurt or sour cream to 1 cup and eliminate the mayonnaise, if you wish.
Dressing 1 cup buttermilk
¾ cup plain Greek yogurt or sour cream
½ cup mayonnaise
1 T champagne or white wine vinegar
1 T fresh lemon juice
1 clove garlic, pushed through a garlic press
1 small shallot, minced
¼ cup minced Italian parsley
2 T minced fresh chives
1 T minced dill
1 T minced oregano
¼ cup mashed blue cheese
½ cup crumbled blue cheese
½ t paprika
½ t sea salt
1 t freshly ground black pepper
Romaine lettuce, cut into chunks
2 slices bacon, baked in oven or fried until crisp, and then crumbled
Combine the above salad ingredients in a bowl or 16-oz canning jar.
Cover and refrigerate for at least 30 minutes.
Divide lettuce between 2 salad plates.
Spoon on some of the salad dressing and sprinkle with bacon.