Resolution Recipe Series

Iceberg Stack with Blue Cheese and Radishes Review

Recipe 21 from The Smitten Kitchen Cookbook by Deb Perelman

This was one of the easiest recipes she’s given me so far and I love a good wedge salad. I think the best I’ve had had candied nuts on it which takes a wedge salad to a whole new level. I miss Johnny Carinos!!

The only task I had for this guy was make my own buttermilk. Everything else was mix and assemble and that’s my favorite kind of salad!

I always struggle with the idea of making my own buttermilk because I’m afraid I’m going to mess it up. Yet, buying a whole carton of it seems like a waste too because I don’t know what to do with all the left overs.

So, in the spirit of saving money I opted to make my own for the first time.

It didn’t disappoint and I wonder why I was such a chicken to try it all along.

Oh, the other thing that took a little time was to cook the pancetta. I don’t know if I’ve ever made anything with pancetta and while I’m sure I’ve tried it before it felt like a new ingredient in the kitchen which is always fun for me.

I like working with new foods and adding them to my mental checklist so things don’t feel as scary to try anymore. Pancetta is like bacon so it doesn’t intimidate me as much as something like fish…. I’m getting better with it :).

I think what was most interesting about this recipe was the way she had you stack the wedges to make a serving platter of wedge salad for a small crowd. She has you layer the wedges, adding toppings and dressing to each layer before adding another. It was fun and much more interesting way to serve it.

I give this salad 5 stars! It’s tasty and simple like the best ones are.

You can find the recipe here or here or check out Deb’s blue cheese dressing recipe here.

Happy cooking friends!

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