Buzz
One of the most interesting things about writing on the web for so long is that my ideas and reflections are all documented. Some are great, others not so much, and a few were ahead of their time, unnoticed at first.
I don't typically dwell on my less-than-stellar works, unless there's a chance to correct them. And while my insights on pimento cheese hold up mostly, there was one silly mistake I made in my original post about it:
Sure, pimento cheese might not be the best match for leafy green salads, but it pairs wonderfully with pasta, potato, and even broccoli salad.
Wow. What was I thinking?
Okay, the part about pasta, potato, and broccoli salad is accurate, but pimento cheese does indeed pair wonderfully with leafy greens. It just needs a little tweaking.
And when I say “a little tweaking,” I mean it fully. Adding a touch more mayo and a splash of apple cider vinegar, then whisking them into the South’s beloved cheese spread, creates a surprisingly delicious salad dressing. My ideal ratio is three parts pimento cheese to one part mayo and vinegar. It’s tangy, but if you’re not as fond of acidity as I am, you can reduce the vinegar and balance it with a bit of water. For a small batch of dressing, enough for one or two servings, you’ll need:
3 tablespoons pimento cheese (store-bought works just fine)
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
Combine everything in a small bowl and whisk with a fork until smooth. Drizzle it over a pile of greens or, for the best experience, a wedge of iceberg lettuce topped with bacon bits and crispy onions. Pimento cheese dressing also doubles as a great dip for Buffalo wings, but that's not quite a salad.
