If the summer heat is getting to you and all you want is a nice, cool salad, here is a recipe from Chef Alan Zox of Zoxkitchen.com. Chef Zox has recently introduced a new program “Home Food for All Ages” and he will conduct a “New Orleans Cooking Workshop” this fall in Yarmouth Port. The class will include instructions for making gumbo, Pork & Clam Jumbalaya and Shrimp Etouffee: https://zoxkitchen.com/new-orleans-cooking-workshop-open-to-public-sept-21-7-pm-on-cape-cod/ . Meanwhile cool off with Chef Zox’s easy Iceberg Salad.
Iceberg Lettuce Wedges with Blue Cheese or Roquefort and Smoked Bacon
Salt and pepper to taste
1 tsp freshly squeezed lemon juice
¼ tbsp lemon zest
½ cup plain yogurt
6 oz (1½ cups) chilled Roquefort cheese, crumbled
4 slices hickory-smoked bacon
1 medium head iceberg lettuce, cut into 2- to 3-inch wedges
2 plum tomatoes, juice and seeds squeezed out and diced
1 tbsp fresh chives, minced
Capers and black olives (optional)
1. Combine the salt, lemon juice, zest, yogurt and Roquefort and refrigerate. Dressing will last up to a week in the refrigerator.
2. Using a dry sauté pan, cook the bacon until brown and crisp. Then roughly chop and set aside.
3. When ready to serve, place 2 to 3 lettuce wedges on each plate. Stir the yogurt dressing briskly with a fork and pour about 2 tbsp over each serving of the wedges, as you like.
4. Sprinkle the diced tomatoes and chopped bacon on top. Season to taste with chives, salt and pepper. Add capers and sliced black olives, if using.