I made this salad on Christmas Eve and will make it again on New Year’s Eve. It’s best if you make the dressing well in advance so the flavors have time to blend. My family tells me that the leftovers are even good the next day!
Yield: 4 – 6 servings
1 cup sour cream
1 cup mayonnaise
2/3 cup buttermilk
1 teaspoon Worcestershire sauce
Dash of Tabasco or other hot pepper sauce
1/2 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
6 ounces blue cheese, preferably Maytag, crumbled fine
6 cups hearts of Romaine lettuce (about three heads) You may substitute iceberg lettuce
1/2 cup toasted hazelnuts (For how to toast, see below) You may substitute pine nuts
6 ounces crispy bacon
3 Roma tomatoes, finely diced
2 scallions, chopped
Whisk together the first 10 ingredients except for the blue cheese. Once mixed, stir in 4 ounces of the crumbled blue cheese; cover and refrigerate until service. Overnight is even better. Taste for and adjust seasoning with salt and fresh ground black pepper.
Tear or slice the lettuce into chunks. In a mixing bowl, toss the lettuce with as much dressing as desired as well as half the bacon, tomatoes and toasted nuts.
Place the salad mixture into individual bowls or on plates, pour on dressing as desired, and sprinkle with remaining blue cheese, bacon, tomatoes and nuts. Garnish with chopped scallions. Enjoy!
How to toast Hazelnuts:
Preheat oven to 350° F.
In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.