• >
  • Recipes
  • >
  • Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts

Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts

Photo: Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts

TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: 10 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Homemade Mayonnaise
  • 2 whole eggs
  • 1 tablespoon Dijon mustard
  • 4 cups canola oil
  • 1/2 cup water
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Dash kosher salt
  • Freshly ground black pepper
    • For the Blue Cheese Dressing
    • 1 bottle beer
    • 1/2 cup Homemade Mayonnaise, recipe follows
    • 1/2 cup sour cream
    • 1 cup crumbled Stilton cheese, plus more for garnish
    • 1 tablespoon lemon juice
    • Pinch coarse or kosher salt
    • Freshly ground black pepper
    • For the Spicy Beer Nuts
    • 1/2 cup pecans
    • 1/4 cup reduced beer
    • 1 tablespoon brown sugar
    • Pinch coarse salt
    • 1/8 teaspoon ground chili powder
    • 1 head iceberg lettuce, outer discolored leaves removed
    • Blue Cheese Dressing
    • Spicy Beer Nuts
        • recipe tools

          • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        To make the dressing: Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half.

        In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.

        To make the nuts: Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup 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 the liquid has been absorbed or evaporated, take the pan off the heat.

        Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.

        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.

        Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.

        Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        or Sign Up to Review

        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on September 05, 2011

          Flag

          This recipe is a two-for-one: homemade mayo, and blue cheese dressing. The mayo is so delicate and delicious, I look forward to using it. It was my first time making it myself, and it's so easy. The dressing is delicious!! And the beer nuts- a fantastic compliment to the salad. My guests loved it!

          people found this review Helpful.
          Was this review helpful to you? Yes | No

        • on May 17, 2011

          Flag

          The dressing is just awesome...never buy a blue cheese in the bottle again. Its easy.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        what's hot

        Road Trip with G. Garvin
        Road Trip with G. Garvin Host: G. Garvin

        Get Cooking Channel on your TV.

        Learn How