The cool thing about writing on the internet for many years is that there is a running record of most of my ideas and thoughts. Some of them are good, some of them are bad, and some of them were too advanced to be appreciated in their time.
I don’t usually like to dwell on the dumb things I’ve put out into the world, unless there is something I can do to right the wrong. And, while my words about pimento cheese are mostly correct, I did say one stupid thing in my piece on the subject:
Wow. What an idiot.
I mean, the part about pasta, potato, and broccoli salad is good and true, but pimento cheese does work well on a pile of leafy greens. You just have to manipulate it a little bit.
Growing up in Mississippi, I ate a lot of pimento cheese, mainly on crackers or in sandwiches with white bread. If these were the only two ways I ever consumed this wondrous spread, I would be happy, but pimento cheese can be so much more. Below you will find a multitude of tasty uses for "the caviar of the South."
And I mean “a little bit” in the fullest sense of the phrase. A little (more) mayo and a little apple cider vinegar, whisked together with the American South’s favourite cheese spread is, as it turns out, a fantastic salad dressing. I like a ratio of three parts pimento cheese to one part each mayo and vinegar. It’s quite tangy, but you can always halve the vinegar and make up the difference in liquid with a little water if you’re not as much of an acid fan as I am. For a small, slightly larger-than-single serving of dressing, you will need:
3 tablespoons pimento cheese (see above recipe)
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
Put everything in a small bowl and whisk with a fork until combined. Pour on a bunch of leaves or, ideally, a wedge of iceberg with lots of bacon crumbles and crispy onions. Pimento cheese dressing also makes a good dip for Buffalo wings, but that is not a salad.