I'm pretty sure that this is my sixth time on Nantucket Island. My first time was our July honeymoon. We stayed in the attic bedroom of the Martin House Inn, the cheapest room we could find on the island. I immediately loved the salt stained shingled houses, the cobblestone roads, the cleverly named cottages. And please don't get me started on the restaurants. I'm perfectly content to walk the island all day, stopping only for breakfast, snacks, lunch, snacks, dinner, snacks. Wake up. Repeat. Sigh contentedly.
Money Saving Tips: Please don't be tempted to buy the blue cheese crumbles; ounce for ounce they are much more expensive.
1 small head read cabbage, finely cut
Chop iceberg into bite sized pieces. Place in a large bowl. Refrigerate until ready to serve. In a small jar, combine buttermilk, cream, corcestershire, lemon and garlic. Add 1/4 teaspoon each salt and pepper. Place the lid on the jar and shake until combined. Just before serving, toss dressing and blue cheese with lettuce.