Wedge Salad and Creamy Dressing

I was shopping and discovered sheep milk blue cheese.  We rarely eat dairy in my house, but I do believe in the occasional rule-breaking treat.  Blue cheese is that treat for me! If you search you can find raw unpasteurized, traditionally fermented cheese from Quebec sneaking into Ontario and that excites me!

Nutritionally Iceberg lettuce is the runt of the lettuce litter. Of all the amazing varieties of lettuce available, Iceberg has the least to offer nutritionally.  And non-organic Iceberg can have crazy high levels of fluoride, so if you’re going to make this salad, use organic.  I really love eating this salad. I know it seems silly, but I like it because I can perfectly grab all the flavours in the perfect ratio in each bite!

Once a year we make bacon. Organic pork bellies, cured in grey sea salt for 7 days, smoked with applewood, thick cut and vacuum-packaged for the freezer.   That’s it.   No nitrate “enriched” curing salt, no celery salt cures, just natural sea salt.  Fry the bacon to desired crispiness. Save the fat from frying the bacon to use for roasting veggies or frying eggs.


Creamy Dressing

  • 1/2 cup mayonnaise — This is the best mayo recipe I’ve ever found.  Hands down  I prefer this avocado oil version to traditional olive oil mayo.
  • 1/4 cup Cashew milk
  • 1 large garlic clove
  • 2 teaspoons lemon juice
  • 1 tsp  onion powder
  • 1/2 tsp sea salt


  • sprinkling of homemade bacon, fried crispy
  • sprinkling of sheep or goat milk blue cheese
  • 1/4 head Iceberg lettuce per serving
  • walnuts (optional )

For the dressing, everyone in the blender and blend until smooth.

Take your 1/4 head of Iceberg and place on a plate. You can leave it as a quarter or cut in half again to allow more surface area for the dressing.

Once iceberg is dressed sprinkle with blue cheese, bacon and walnuts.

Serves four.