Hot and Dirty!

If you don't know, I've been working hard, trying to put my yard back together. If you're interested, check out R.I.P. Anyway, I came up with an awesome menu, exactly what you would want after a day of yard work in unseasonable heat:

I started the menu with a retro American classic, "Wedge Salad!" This could possibly be one of the easiest recipes, EVER! My husband doesn't think this salad is "blog-worthy;" however, it is so refreshing that he, and everyone I know, LOVES it! For those of you who turn your nose up to Iceberg lettuce, thinking it is void of any nutritional value, are wrong! Although the nutrients are less than other lettuces, it does have value, and has a very high water content. What's wrong with that? After all, don't we all need more water? Especially, after a hot and dirty day in the garden!

Retro Wedge Salad

Serves 6 

Ingredients: 

1 firm head of Iceberg lettuce 

Your favorite creamy dressing, like Blue Cheese, Buttermilk Ranch, etc. (store-bought or homemade) 

12 strips of bacon, cooked until crisp and crumbled 

Tomato wedges, boiled egg wedges, crumbled blue cheese (optional) 

Directions: 

Cut the head of lettuce in half, and then each half in thirds. Place wedge-side up, drizzle generously with your dressing of choice, and sprinkle evenly with the bacon. I told you it was unbelievably simple! 

*If you want to make your own dressing, try this authentic one for "Lettuce Salad and Roquefort Dressing," from Salads, Sandwiches and Chafing Dish Recipes, by Marion Harris Neil, published in 1916!

1916 Roquefort Dressing

Ingredients:

1/4 teaspoonful dry mustard

1 saltspoonful salt (1/4 teaspoon)

1 saltspoonful paprika (1/4 teaspoon)

3 tablespoons vinegar

Olive oil

3 tablespoonfuls Roquefort cheese

2 hard-cooked eggs

Directions:

Mix together the mustard, salt, paprika, vinegar, and beat in olive oil until thick; then gradually add the cheese and the hard-cooked yolks of eggs rubbed through a sieve. Pour over lettuce and serve garnished with the whites of eggs.