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King of blue cheeses — salads, dressings, steak, pear pairing
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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King of blue cheeses — salads, dressings, steak, pear pairing
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Wash lettuce leaves and dry well using paper towels or salad spinner so that there is no water or moisture left to dilute dressing. Wrap leaves in a dry paper towel and place in refrigerator until ready to use. For the dressing, put the oil, vinegar, cream and cheese in a small bowl and whisk until smooth. Add the pepper and Tabasco sauce to taste. Reserve a bit of chopped egg and bacon for garnish and add the rest to the dressing. Arrange the lettuce in a bowl and add the dressing before serving and garnish with the egg and bacon. Serve immediately.