Description:

A crisp cold wedge of Iceberg Lettuce and cooked dressing is Americana to the Max!

Source:

SkyeBird

Serves/Makes:6 or more

Ingredients

• Salad Ingredients:
• 1 large head Iceberg Lettuce
• Salad Dressing Ingredients:
• 2 tbsp (30 ml) sugar
• 1/8 tsp (1 ml) salt
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp (30 ml) pineapple syrup (sugared juice)
• 3 egg yolks, slightly beaten
• 1 tbsp (15 ml) butter
• 1 cup (225 ml) chilled whipping cream, whipped

Preparation

• Salad Directions:
• Core head of lettuce and rinse and drain carefully to keep it all together.
• Cut the head in half and then in wedge sections to make 3-4 wedges per side of the head, use more heads if it is too small to do this.
• Place each wedge on a salad/bread plate and pour from a large spoon the Creamy Cooked Dressing.
• Salad Dressing Directions:
• Mix sugar and salt in a heavy saucepan.
• Stir in the vinegar and pineapple syrup.
• Bring to a boil constantly stirring.
• Stir about 2 tbsp (30 ml) of the hot mixtue into the egg yolks until blended.
• Immediately, blend this egg yolk mixture into the mixture in the saucepan.
• Cook and stir until slightly thickened.
• Remove from the heat; blend in the butter.
• Cool and chill.
• Blend chilled mixture into whipped cream.
• Cover and refrigerate until ready to use.

Comments

Before Kraft, Seven Seas, and Hidden Valley Dressings, this was a staple in most American homes. It was even served over gelatin salads and used over cold meat and cheese salads too. Try it over a big salad of leftover turkey, some cheese, lots of greens and a mix of veggies and some added nuts, grapes and pineapple for a truly outstanding "Chef Salad".