Iceberg Stack with Blue Cheese and Radishes Review

Recipe 21 from The Smitten Kitchen Cookbook by Deb Perelman

WW Notes: Just as a base, I’m using reduced fat buttermilk and mayo to get a 7 point salad as one of 5 portions. Your points are high for the blue cheese, pancetta, and mayo. So, if you have a low fat blue cheese dressing you could possibly save some points using that and not including the blue cheese on top though you may need to redo the point count based on your dressing!

This was one of the easiest recipes she’s given me so far and I love a good wedge salad. I think the best I’ve had had candied nuts on it which takes a wedge salad to a whole new level. I miss Johnny Carinos!!

The only task I had for this guy was make my own buttermilk. Everything else was mix and assemble and that’s my favorite kind of salad!

I always struggle with the idea of making my own buttermilk because I’m afraid I’m going to mess it up. Yet, buying a whole carton of it seems like a waste too because I don’t know what to do with all the left overs.

So, in the spirit of saving money I opted to make my own for the first time.

It didn’t disappoint and I wonder why I was such a chicken to try it all along.

Oh, the other thing that took a little time was to cook the pancetta. I don’t know if I’ve ever made anything with pancetta and while I’m sure I’ve tried it before it felt like a new ingredient in the kitchen which is always fun for me.

I like working with new foods and adding them to my mental checklist so things don’t feel as scary to try anymore. Pancetta is like bacon so it doesn’t intimidate me as much as something like fish…. I’m getting better with it :).

I think what was most interesting about this recipe was the way she had you stack the wedges to make a serving platter of wedge salad for a small crowd. She has you layer the wedges, adding toppings and dressing to each layer before adding another. It was fun and much more interesting way to serve it.