Blt Wedge With Roquefort Food

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CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE



Crunchy Iceberg Salad with Creamy Blue Cheese image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper
4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced 1/4 inch thick
1 large head iceberg lettuce, wilted outer leaves removed
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel

Steps:

  • For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
  • For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

BLT WEDGES



BLT Wedges image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cut into 6 wedges
1 cup cherry tomatoes, quartered

Steps:

  • Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
  • Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
  • Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

RITZ-CARLTON ROQUEFORT DRESSING



Ritz-Carlton Roquefort Dressing image

Make and share this Ritz-Carlton Roquefort Dressing recipe from Food.com.

Provided by Millereg

Categories     Salad Dressings

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1 1/2 cups mayonnaise
1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce or 1/2 teaspoon vegetarian worcestershire sauce
1/4 teaspoon Tabasco sauce
5 ounces Roquefort cheese, crumbled coarsely (about 1 cup)

Steps:

  • In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
  • Refrigerate.

Nutrition Facts : Calories 84.5, Fat 7, SaturatedFat 4.3, Cholesterol 20.1, Sodium 342, Carbohydrate 1.4, Sugar 0.9, Protein 4.3

THE ROUQEFORT BLUE CHEESE WEDGE SALAD



The Rouqefort Blue Cheese Wedge Salad image

Crumbled Roquefort Blue Cheese Iceberg Lettuce Wedge with Brandywine Heirloom Tomatoes, fine herbs and a Hass Avocado.

Provided by Potagekempcc

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 head iceberg lettuce (Quartered)
4 heirloom tomatoes (Brandywine, Quartered)
1 large yellow bell pepper (Thin Strips)
1 japanese cucumber (Seeded, Sliced Thin)
1 cup Roquefort cheese, dressing
2 tablespoons cilantro (Finely Chopped)
2 tablespoons parsley (Finely Chopped)
2 tablespoons chives (Finely Chopped)
2 tablespoons tarragon (Finely Chopped)
1/4 cup Roquefort cheese (crumbled)
1 Hass avocado (Sliced Thin)

Steps:

  • Combine Roquefort dressing, fine herbs in a bowl and stir. Season with fine sea salt and white pepper to taste.
  • Assemble the salad.
  • Place Iceberg lettuce wedges on chilled salad plates. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
  • Pour Roquefort dressing over wedges and top with crumbled roquefort cheese. Place avocado slices on top.
  • Garnish the salad with Fresh Fine Herbs.

Nutrition Facts : Calories 111.4, Fat 5.8, SaturatedFat 0.8, Sodium 22.5, Carbohydrate 14.8, Fiber 5.3, Sugar 4.6, Protein 3.7

CREAMY ROQUEFORT SALAD DRESSING



Creamy Roquefort Salad Dressing image

This is different from most of the Roquefort Dressings I found here. No vinegar, and very thick. A creamy dressing! I prefer this over an iceburg wedge, with tomato garnish.

Provided by breezermom

Categories     Salad Dressings

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 6

6 ounces Roquefort cheese, crumbled
1 (3 ounce) package cream cheese, softened (may be low fat)
1 1/2 cups mayonnaise (may sub half regular and half low fat)
3/4 cup evaporated milk
1 1/2 tablespoons black pepper, coarsely ground
1 garlic clove, minced (a large one....may substitute 1/4 tsp garlic powder)

Steps:

  • Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

FAVORITE BLT RECIPE



Favorite BLT Recipe image

Perfect your afternoon with our Favorite BLT Recipe. Who knows, with a classic like our Favorite BLT Recipe, you may decide to have it again this evening.

Provided by My Food and Family

Categories     Spring 2010

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 French bread baguette pieces (6 inch), split, toasted
1/4 cup KRAFT Real Mayo Mayonnaise
4 leaf lettuce leaves
8 slices tomato
12 slices cooked OSCAR MAYER Bacon

Steps:

  • Spread bread with mayo; fill with remaining ingredients to make 4 sandwiches.

Nutrition Facts : Calories 300, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.2 mg, Sodium 580 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 5 g, Protein 11 g

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