Instead of going to an overcrowded restaurant that only serves prix fixe for Valentine's Day, we decided to make our own fancy dinner at the house. First course: Iceberg Wedge Salad. To be honest, the following recipe for the dressing is not a good one.... we ended up adding/taking away a lot from what it calls for, and we are on the look out for a good bleu cheese dressing recipe. It was fun to make though!
Ingredients
1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild bleu cheese
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce. Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
For our main course, we had roasted filet mignons topped with lump crabmeat and asparagus. We didn't follow a recipe for this, just followed our gut instict. Yum, Yum, Yum!
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