Iceberg Wedge with Creamy Blue Cheese

Some folks look down on iceberg lettuce. That's their mistake. There's nothing in the salad world that delivers the same clean, cold crunch. When you want a canvas for bold flavors, iceberg is your friend. It holds up to heavy dressings without wilting into a sad puddle on the plate.

The secret to this salad lives in the dressing. You make it yourself, right there in your kitchen, with good blue cheese that crumbles between your fingers. None of that bottled stuff that tastes like disappointment. Real blue cheese has funk and bite. It wants buttermilk and sour cream to carry it, a little mayo for body, and enough acid to wake everything up.

At Lagniappe, we serve this alongside our blackened ribeye. The cold crunch cuts through all that rich, spicy meat. My grandmother Evangeline would have called this fancy, but she would have eaten two helpings. That's the bayou way: you can appreciate something elegant while keeping your feet planted firmly on the ground.