Iceberg Wedge with Creamy Gorgonzola & Parmesan Dressing
Last week, I escaped the winter weather and headed to Florida to visit my sister. I came back all fired up to find a salad dressing recipe!
I also brought back another chicken for my collection. Isn’t he cute?
While I was in Florida, we went out one evening to have dinner at the Brio Tuscan Grille. I had a delicious risotto ratatouille with seared scallops—but that wasn’t what put me on the hunt for a recipe to duplicate. It was my sister’s Bistecca Insalata which she kindly shared with me. Basically, it was a lettuce wedge with the most delicious Parmesan dressing.
When I got home, I Googled away and came up with several recipes to try. One specifically mentioned that it was a Brio copycat. I tried it—but, while it was close, no cigar. I settled on the recipe you see here. While it is not exactly a duplicate of what I had at Brio’s, it is so creamy and savory and flat out delicious that it is going into my keeper recipe files.
Now that I have this salad dressing in my repertoire, I won’t need to book a trip back to Florida anytime soon. Thanks, sis!
One year ago: Bailey’s Irish Cream Cupcakes
Two years ago: Broiled Steelhead Trout with Rosemary, Lemon and Garlic
Three years ago: Chocolate Cake with Coffee Frosting
Four years ago: Lamb Stew
Iceberg Wedge with Creamy Gorgonzola & Parmesan Dressing
Ingredients
- 1/4 cup buttermilk
- 1/4 cup Gorgonzola cheese crumbles
- 3 tbl. finely grated Parmesan cheese
- 2 tbl. mayonnaise
- 2 tbl. white wine vinegar
- 1 tbl. minced fresh parsley
- 1 garlic cloves, minced
- 1/2 tsp. Dijon mustard
- 1/4 tsp. Worcestershire sauce
- 1/8 tsp. Tabasco sauce
- Salt and freshly ground black pepper to taste
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- Head of iceberg lettuce, cored and cut into four wedges
- Garnish: Crumbled bacon and chopped tomatoes
Directions
In a medium-sized bowl, add Gorgonzola and Parmesan; mash together. Add buttermilk, mayonnaise, vinegar, parsley, garlic, Dijon, Worcestershire and Tabasco. Mix well. Season with salt and pepper to taste. Place in the refrigerator for several hours or overnight for the flavor to meld completely.
Makes 4 servings
Fran’s Notes
I added just a pinch of salt. Both cheeses are already salty, so do a careful taste test. For the pepper, I gave it about 6 twists of my pepper mill.
Source: Recipe adapted from the Noble Pig