Ingredients
·
1
head Iceberg
lettuce
·
90
grams slab bacon (3.2
ounces) cut into 1/4
·
50
grams blue cheese (1.75
ounces)
·
50
grams Mascarpone
cheese (1.75 ounces)
·
1/4
cup plain yogurt
·
1
tablespoon mayonnaise
·
1
tablespoon milk
·
1/2
cup blueberries
·
salt to taste
·
fresh ground
black pepper to taste
Instructions
1.
Wash
the lettuce, then cut it in half through the middle of the stem. Cut the halves
in half again through the stem, then put the quartered lettuce in a large bowl
of ice water. This not only chills the lettuce, it will make the lettuce extra
crisp.
2.
Fry
the bacon until crisp and drain on a paper towel.
3.
To
make the dressing, crumble the blue cheese into a small bowl, then add the
Marscarpone, yogurt, mayonnaise, and milk. Stir together until combined,
leaving a few chunks of blue cheese. If you want your dressing to be more
pungent, you can leave out the marscapone and just use 100 grams of blue
cheese. Taste the dressing and add salt as needed.
4.
To
assemble the salad, drain the wedges of lettuce well, shaking out any excess
water. Drizzle some dressing on top, then sprinkle the bacon, and blueberries
on top. Finish with some fresh ground black pepper. You can also crumble on
more blue cheese.
SSource: http://norecipes.com