Wedge Salad With Blue Cheese Dressing And Spicy Beer Nuts
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Beer (reduced)1 cup
Sour Cream1 tbsp
Lemon Juice1 cup
Pecan1 tbsp
Brown Sugar1 pinch
Coarse Salt1 tsp
Chili Powder (ground)1 tbsp
Dijon Mustard4 cups
Canola Oil1 cup
WaterDirections:
1
To make the dressing: Put 1 bottle of beer in a small saucepan and bring to a boil
2
Reduce heat to medium and let it simmer until the beer is reduced by half
3
In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese
4
Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste
5
Mix well with a fork, leaving it lumpy
6
To make the nuts: Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally
7
Don't let them burn
8
Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder
9
Let it bubble up, and reduce to lose the liquid and glaze the nuts
10
When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat
11
Lay in one layer to cool
12
They will be slightly sticky, but will crisp up a bit as they cool
13
From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges
14
Drizzle the dressing over the Iceberg lettuce wedge
15
Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts
16
Put the eggs and mustard in a food processor
17
While running the machine, slowly drizzle in the oil until it gets very thick
18
Add some water, and then continue with the oil
19
Shift back and forth between the oil and water
20
When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste
21
Set aside