Some Ideas from the April 2016 Edition of Bon Appétit

DB Brassierie Recipe For Wedge Salad
Ingredients

• 1 Cup Walnuts
• 4 Slices Bacon
• 8 ox. Blue Cheese, crumbled, divided
• ½ Cup Crème Fraîche or Sour Cream
• ½ Cup Mayonnaise
• 5 Teaspoons Sherry vinegar or red wine vinegar
• 2 Teaspoons Fresh Lemon Juice
• 1 Teaspoon Hot Sauce
• Kosher Salt and freshly ground pepper to taste
• 1 head Icebery Lettuce, cut crosswise into four 1" thick slices
• 2 Celery Stalks, thinkly splced
• 1 pint Cherry Tomatores, quartereed
• 1 TB finely chopped Tarragon

Procedure

• Preheat oven to 350, toast walnuts tossing once until golden brown, 8-10 minutes, coarsely chop
• Cook bacon until brown and crisp 8-10 minutes total.  transfer to towel to drain, cumble.
• Place half of Blue Cheese in a medium heatproof bowl andmicrowave on medium until melted, about 1 minute.
• Add creme fraiche, mayonnaise, vinegar, lemon juice and not souce to blue cheese, whiskk until smooth, season with salt and pepper to taste, chill until coldm at least 30 minutes.
• Place 1 slice of icebery lettuce on each plate, and spoon about ¼ cup dressing over each piece.  Top with walnuts, bacon celery,  tomatoes, tarragon, and remaining blue cheese.

Brown Butter-Fried Onion Rings
Ingredients

• 1 Cup Buttermilk
• 1 Cup Flour
• Salt and Pepper to taste mixed into flour
• 1 Large Red Onion sliced into ¼ inch thick rings
• 1 Stick unsalted Butter

Procedure

• Place buttermilk in a medium bowl.
• Place flour in another bowl, season with salt and pepper
• Working in batches, toss onion rings in flour, brench into buttermilk and retoss in flour.
• Heat half stick of butter in a large skillet and cook until brown and foaming.
• Put half the onion rings in the skillet and cook until golden brown, drain on paper towel.
• Add remaining butter and cook remaining rings.
• Serve