Mini iceberg boats with blue cheese dressing and bacon

December 15, 2010

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Serves 10

5 strips thickly cut bacon

1/4 head iceberg lettuce

1/4 cup mayonnaise

1/4 cup sour cream

4 ounces blue cheese, crumbled

1 1/2 teaspoons white wine vinegar

1 1/2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

Salt and pepper to taste

2 tomatoes, cored, seeded, and finely chopped

1. In a skillet over medium heat, render the bacon, turning often, until it is golden brown. Transfer to paper towels to cool.

2. Cut the lettuce into 3-inch triangular pieces. They will form a natural curve. Transfer to a plate and refrigerate.

3. In a blender, work the mayonnaise, sour cream, blue cheese, vinegar, Worcestershire, hot sauce, salt, and pepper until the mixture is smooth. Taste for seasoning and add more salt or pepper if you like.

4. Cut the bacon into thick matchsticks. On each piece of lettuce, add a tab of blue cheese dressing, a few bacon pieces, and tomato. Sheryl Julian