A simple salad with homemade beer nuts.
Directions for: Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts
Ingredients
Wedge Salad1 head iceberg lettuce, outer discoloured leaves removed
Blue Cheese Dressing (recipe below)
Spicy Beer Nuts (recipe below)
Blue Cheese Dressingcup mayonnaise
cup sour cream
1 cup Stilton cheese, crumbled (some larger chunks, set aside for garnish)
cup reduced beer
1 Tbsp lemon juice
A pinch of coarse salt
Cracked black pepper
Spicy Beer Nutscup pecans
tsp chili powder
1 Tbsp brown sugar
cup reduced beer
Pinch coarse salt
Directions
Wedge Salad1. From a head of Iceberg Lettuce, remove any wilted leaves on the outside, remove the core, then slice the head into 4 equal wedges.
Blue Cheese Dressing1. Put 1 bottle beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer and reduce by half.
2. In a mixing bowl, put mayonnaise, sour cream and crumbled cheese. Add seasonings. Mix well with a fork leaving it lumpy.
3. Drizzle dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.
Spicy Beer Nuts1. Toast pecan halves in a medium size, dry, non-stick pan till barely toasted giving them a stir occasionally. Dont let them burn.
2. Add a jolt of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all liquid has been absorbed or evaporated, take pan off the heat.
3. Lay in one layer to cool. They will be slightly sticky but will crisp up a bit as they cool.
4. Dot the top of the dressed Wedge Salad with a few nuts.
See more: Eggs/Dairy, Vegetables, Salad, Cheese, Nuts, Vegetarian, Side