New-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

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Today’s temperature in Nashville, Tennessee as I post this at 6:34pm CST:      94 degrees and feels like 104 degrees (official report!). Let’s eat something cold, really cold like a chilled iceberg wedge with a frozen blue cheese dressing.

A cold blast-from-the-past with an updated twist.

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As you know blue-cheese dressing is a must for this salad, but frozen blue-cheese ice cream dressing is even better!

I had a version of this salad while working on a photo shoot in Florida a few years ago. It was late in the day, I was hot & tired. I walked to a nearby restaurant close to my hotel for dinner at the end of the day. I lazily chose the “classic wedge salad” and when it arrived at my table the dressing was frozen….a blue-cheese ice cream dressing right on the top of my wedge slowly melting down into & between the leaves. Ingenious.

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A good blue cheese with lots of veins….yogurt…hot sauce…my homemade lemon-salt and…….

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….a generous grinding of my friend Jesse (Food Sheriff) Goldstein’s very own invention “Flower Pepper”. To be more exact “Uncle Daisy’s Organic Flower Pepper”. Jesse gave me a jar of his special pepper chock full of dried flowers as a gift and it added just the right flavor to this recipe.  It is not available in stores but you can make your own. Go to Jesse’s blog post that tells you how.

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Ingredients blended together and frozen in my ice-cream freezer but left a bit soft to scoop onto the top of the wedge!

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Pancetta cooked until very crisp and most of the fat rendered in my Lodge cast iron skillet.

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Updated….Neo-Classic Iceberg Wedge Salad…for hot days to cool you down.

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Neo-Classic Iceberg Lettuce Wedge Salad with Blue Cheese Ice Cream Dressing

  • Difficulty: easy
  • Print

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Ingredients & Equipment:

Electric ice cream freezer ready to make ice cream according to package directions for your particular machine.

Directions:

  1. In a bowl mix together Greek yogurt, blue cheese crumbles, a healthy pinch of lemon salt, a generous grinding of Flower Pepper and a few shakes of hot sauce to taste. Stir until well blended.
  2. Scrape mixture into the ice cream freezer and freeze according to package directions or until mixture is “ice cream frozen”. Scrape blue cheese ice cream dressing in a plastic container and pop in the refrigerator freezer while you prepare the salads. Don’t let the dressing get too frozen as it will be hard to scoop.
  3. On four plates place one Iceberg Lettuce wedge. Sprinkle tomato halves & crisp pancetta over the wedges.
  4. Add a scoop (or two) of Blue Cheese Ice Cream Dressing over each wedge right before serving.

Teresa Blackburn    teresablackburnfoodstyling.com

A Refreshing & Intoxicating “Third Thursday Community Potluck Cookbook” and a “Spicy Golden Mary”

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Above is a cool, refreshing & quite intoxicating “Spicy Golden Mary”.

Below is the refreshing & intoxicating cover of the “Third Thursday Community Potluck Cookbook” by Nancy Vienneau (her blog is Good Food Matters). This book’s release date is just a few days away, June 17th, 2014 and will be available at your local bookstores and on-line. It’s a beauty full of wonderful stories of food and folks. The “monthly chapters” feature seasonal produce & recipes from each month of the year. You can cook your way through 5 years of Third Thursday Potluck gatherings all in one book. I was so pleased to do the food and prop styling for this book, which was a real labor of love.

Third Thursday FINAL

What do these two things have in common you might ask?

One is a much-anticipated cookbook that chronicles the stories and recipes that have been shared over the past 5 years, every Third Thursday of every month, at one of Nashville’s best kept secrets. Nancy, and her friend, Gigi Gaskins (who owns HatWRKS) started this potluck as a way for a group of food friends to get together, share incredible seasonal recipes & foods, have a glass of wine and talk. There is no set theme except for the season.  As the cover says, this truly is a potluck like no other.

To herald this book’s release I want to share with you a recipe of mine from the book. The deliciously refreshing & intoxicating “Spicy Golden Mary “.  Get the book for this and so many more enticing recipes and stories. This recipe is from July’s Chapter “The Big Tomato”.

Before we have a “Spicy Golden Mary”, here are two events you will not want to miss if you happen to live, or be visiting the Nashville, TN area on these dates….lots of fun and good food.

This one is on Tuesday night, 6/17……

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This is on “Third Thursday”, 6/19 of course! Bring a dish and a drink (wine, etc) if you like and come join all of us…..

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Here is how to make my  recipe,
“Spicy Golden Mary”
Orange heirloom tomatoes
1. Core and chop 4-5 pounds of very ripe yellow tomatoes. (About 7 cups).
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heirloom tomatoes
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2. You will also need 1 1/2 cups good quality Vodka such as Tito’s from Austin, Texas or Ketel One from Holland.
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3. Puree chopped tomatoes in a food processor fitted with a chopping blade until smooth.
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4. Strain through a fine mesh sieve to remove the pulp, pressing down gently with a wooden spoon to get all the juice from the pulp.
IMG_1649Whoa! Look at that beautiful golden tomato juice.
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5. To the bowl of tomato juice add the following:  the Vodka, 2 tsp grated horseradish, a generous pinch of salt to taste, freshly ground black pepper to taste, 1 tbsp Serrano chili-lime pepper sauce (or 2 tsp Tabasco sauce), 3 tbsp fresh lemon juice and 1 tbsp Worcestershire sauce. Taste and adjust seasonings.
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7. As I was making this for a  Third Thursday Potluck evening I used two bottles to transport it to the gathering. First I made a label on my computer of a giant tomato on a gold background and added type identifying what was in the bottles. All the ingredients were listed, along with my blog name and a catchy phrase “Drink your breakfast for dinner right now!”.
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I cut up some fresh limes & celery sticks, packed it all up in my antique carrier and off to Third Thursday!
Here is a toast to all the past Third Thursday Community Potluck dinners and to many, many more! Congratulations Nancy on your beautiful cookbook!