Cooking With Honey – BLT And Blue Salad

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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

Ingredients:

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

Directions:

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.

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Winter Salads – Maytag Blue Cheese Salad

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This salad is SO good, it will make you forget all about sugarplums…

Yield:  4 servings

Ingredients

1 egg

6 ounces Maytag Blue cheese

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon chopped garlic

Salt and black pepper

1 1/2 cups olive oil

1/2 cup buttermilk

Dash Worcestershire sauce

Dash pepper sauce

6 cups hearts of Romaine lettuce or Iceberg lettuce wedges

1/2 cup toasted hazelnuts or pine nuts

6 ounces crispy bacon

2 Roma tomatoes, finely diced

2 scallions, chopped

Directions

In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, honey and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running, add the buttermilk. Season the dressing with the Worcestershire sauce, pepper sauce, salt, and pepper.

In a mixing bowl, toss the hearts of Romaine with as much dressing as desired as well as the bacon, tomatoes and toasted nuts.

Place the Romaine or wedges in the center of each of four plates. If you are using Iceberg lettuce wedges, pour dressing over them and sprinkle with bacon, tomatoes and nuts.

Sprinkle each salad with the remaining blue cheese and chopped scallions.

Honey Waldorf Salad

This salad was created at New York’s Waldorf-Astoria Hotel in the 1890’s not by a chef but by the maître d’hôtel Oscar Tschirky.  It was an instant success.

The original version of this salad contained only apples, celery, honey and mayonnaise. Chopped walnuts later became an integral part of the dish.

Waldorf salad is usually served on top of a bed of lettuce. This recipe is one of many variations of the original 1890’s recipe.

  • 2 cups (2 med-large) diced un-pared apples (I use Honeycrisp or Gala)
  • 1 cup diced celery
  • 1/3 cup chopped walnuts
  • 2 heaping tablespoonfuls mayonnaise, homemade or Hellmann’s
  • 1 teaspoon honey
  • dash lemon juice
  • seedless grapes

Stir together the mayonnaise, honey and lemon juice.

Combine all ingredients together and chill until ice cold.

Serve on lettuce and garnish with seedless grapes.  Serves four.

Honey Maurice Salad

It’s too hot to cook and almost too hot to eat. This salad is the exception.

Beautiful photo courtesy of Silver Sage. Check  her post for an interesting story behind the basic recipe!!

 

Dressing:

2t white vinegar
1 1/2 t lemon juice
1 1/2 t onion juice. ( or juice from 1 small onion)
1 1/2 t honey
1 1/2 t Dijon mustard
1/2 t dry mustard
1 Cup Hellman’s Mayonaise
2 Tbs Chopped parsley
1 hard cooked egg, diced
salt to taste

Salad Ingredients:

14 Oz ham, cut into strips
14 oz turkey, cut into strips
14 oz swiss cheese, cut into strips
1/2 Cup slivered sweet gherkin pickles
1 Head iceberg lettuce lettuce-shredded

Directions:

Combine the 6 dressing ingredients and stir to dissolve the hoeny.
Add remaining dressing ingredients and mix well.
Chill dressing.
Combine the ham, turkey, chesse and pickles together in large bowl.
Toss together with the dressing.
Divide lettuce among chilled plates, top with salad.
Garnish with pimento olives (optional)