In the little town of Idaho Falls, there is a restaurant called "Johnny Carinos." I ate there some years ago and had their wedge salad. I've been craving it ever since. They had one here in Las Vegas, but thanks to the awesome economy that we have right now, it closed. Sniff. Sniff. I like to make my own salad dressings, so when I made a creamy one the other day, I added some bleu cheese and made the salad into a wedge based off of Johnny Carino's salad. I thought it was superb.
Bleu Cheese Wedge salad:
1/4 c brown sugar
1 T olive oil
1 T balsamic vinegar
2 c pecans
source: Taste of Home "The Cookbook"
2 c mayonnaise
1/4 c water
1/4 c milk
1/4 c buttermilk
2 T Parmesan cheese
1 T coarsely ground pepper
2 t finely chopped green onion
1 t lemon juice
3/4 t garlic powder
bleu cheese crumbles
1 green apple, chopped into bite size pieces
bacon, cooked and crumbled
bleu cheese crumbles
First off, you're going to make candied pecans. These are good just to have around for snacking. Shoot- they should be a staple in everyone's home. Too bad pecans cost you your first born child.
Combine 1/4 c brown sugar, 1 T olive oil, and 1 T balsamic vinegar in a large skillet. Stir it over medium heat for three minutes.
Mix in two cups of pecans. Cook for 5-6 minutes. Place the pecans on wax paper to cool.
Combine all the dressing ingredients in a bowl. Whisk to combine. This dressing is best if it can sit in the fridge for an hour or more before using it. As for the amount of bleu cheese, add as much as you'd like. I think I added 1/4 cup. You can leave it out, if you'd like.
To assemble the salad, cut a wedge out of iceberg lettuce. Pour some dressing on top so it drizzles down the sides.
Add the bacon crumbles and chopped apple.
Sprinkle on a few bleu cheese crumbles, some pecans, and sprinkle it all with freshly ground pepper.
I'm salivating. Right now... while I'm writing about this salad. It turned out just as I had hoped. I can't wait to eat it again. And, for the best part, I don't have to go to Idaho Falls to get it. :)