On a trip to Savannah back in the spring we tasted some wonderful southern food. I made a list of several I wanted to try and recreate and I’ve already attempted a few of them successfully.
My twin, Terry, and Pauletta and Judy (high school friends) had a great time sampling some of the local cuisine. We had so many different things to choose from that it was a challenge every meal for me to make up my mine on what to order.
Belford’s Grill was our last place to eat before catching a ride to the airport and it was so hard making a decision on what to try; my choice ended up being their Fried Green Tomato Stack. But, before handing over the menu I copied down some things that really looked interesting.
Have you ever seen baby iceberg lettuce? Belford’s had a baby iceberg wedge salad on their menu and it looked so cute. So, one day I had it in my head I was going to make this salad of iceberg lettuce, fresh “southern” peaches, bacon, blue cheese and buttermilk dressing.
The first challenge was finding baby iceberg lettuce. No one had it, not even Whole Foods. Not only did they not have it, they had never heard of it. What I did find at my HEB was baby romaine lettuce. So cute, two little heads about 5″ long in each carton. I cut the heads in half and each half was enough for one salad. My second challenge was finding good peaches; couldn’t so I used nectarines.
If you can’t find either the baby iceberg or the baby romaine you can take a few leaves of butter lettuce and arrange on plate with other ingredients or take the center out of iceberg lettuce and cut your own baby wedges.
Belford’s salad used Asher Blue cheese which is a cheese made in Georgia. It is an earthy, rich, strong blue cheese. You can substitute your favorite blue cheese; just don’t use the crumbles that come in a package because they are not nearly as soft and creamy as a cheese you crumble yourself.
Either nectarines or peaches taste great in this salad.
Cut your baby romaine (or other lettuce) and put on platter.
Scatter the tomatoes over salad.
Sprinkle on the bacon, some dressing and top with blue cheese crumbles.
- Iceberg lettuce, baby if you can find it.
- 6 slices applewood bacon, fried crisp
- 1 c. cherry tomatoes, halved
- 2-3 fresh peaches or nectarines cut in small wedges
- 1/2 c. mayonnaise
- 1/2 c. blue cheese, crumbled, divided
- 1/2 c. buttermilk
- 3 Tbsp. sour cream
- 2 tsp. squeezed lemon juice
- 1/4 tsp. Worcestershire sauce
- 1/8 tsp. garlic powder
- 1/2 tsp. kosher salt
- freshly ground black pepper
- In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, buttermilk, sour cream, lemon juice, Worcestershire, garlic powder, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Store in refrigerator until ready to use. Keeps about 4-5 days.
- I couldn't find baby iceberg lettuce but did find baby romaine which was just as cute. If you can't find either, just cut small wedges of the iceberg from the center of the head.