But this post actually isn’t about that. This is about the Greek salad that I made as a side. I took fresh, crisp romaine lettuce and topped it with tomatoes, feta cheese, salt, pepper, and a homemade greek vinaigarette. To make this a little more authentic, you could add Katamala olives and anchovies, but I don’t like either one, so I didn’t.

Greek-Style Vinaigarette

• 3/4 cup Extra Virgin Olive Oil
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons Lemon Juice
• Salt and Fresh Ground Black Pepper
• 1/2 teaspoon Dry Oregano
• 1 clove Garlic, finely chopped

1. Mix all ingredients in a salad dressing stirrer, or whisk together in a small mixing bowl. Chill before serving.

Note: This dressing was pretty tasty. I also got the chance to use my salad stirrer, a birthday gift from Leah. It did a pretty good job of mixing the dressing, but next time, I think I’d add the herbs and stuff to the pitcher before the liquids. When I added it last, lots of it coated the bottle on the way down, due to the narrow neck of the bottle. It did a great job of emulsifying the dressing though, which is really handy for an oil and vinegar dressing.

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The one problem: It had me craving buffalo wings.

Lettuce Wedges with Bacon and Blue Cheese Dressing

For the Salad:

• 1 romaine heart, split into four wedges
• 1 large tomato, seeded & diced
• 1/2 lb bacon, fried until crisp, crumbled
• freshly ground black pepper

For the Dressing:

• 3/4 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 3 Tablespoons milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces blue cheese, crumbled

1. In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Whisk in milk, a tablespoon at a time, until desired consistency is achieved. Cover, and refrigerate for 24 hours before serving.
2. Place lettuce wedge on a plate, drizzle with dressing, top with tomatoes, and sprinkle with bacon crumbles. Finish with cracked black pepper to taste.

Note: We were lucky enough to find decent tasting tomatoes in February, which helped make this salad taste so great. The dressing was rich, but overall, the salad was crisp and fresh and just delicious. I can’t wait to repeat this recipe with fresh summer tomatoes.

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