iceberg lettuce with blue cheese dressing

iceberg lettuce with blue cheese dressing

Julie loves iceberg lettuce, particularly served in a wedge with tomatoes, red onion,

and blue cheese dressing. The lettuce acts as a superb scoop for a rich dressing, the

taste of which depends upon the cheese. Maytag is excellent, Roquefort is another good

choice, Danish blue is milder. The dressing will stay in the refrigerator for several

days. Stir before using.

1 head iceberg lettuce, cored and quartered

2 medium tomatoes, cored and sliced

1/2 medium red onion, thinly sliced

1/4 medium yellow onion

1 garlic clove

1/4 cup mayonnaise

1/4 cup sour cream

2 ounces blue cheese, coarsely crumbled

11/2 teaspoons white wine vinegar

1/2 teaspoon Worcestershire sauce

Dash of hot sauce

Coarse salt and freshly ground black pepper, to taste

Place a quarter of the lettuce on each of

four salad plates. Surround them with

the tomatoes and red onion.

In a food processor, pulse the

yellow onion until it is finely chopped.

With the machine running, drop the

garlic through the feed tube and process

until it is finely chopped.

Remove the top from the

processor. Add the mayonnaise, sour

cream, blue cheese, vinegar,

Worcestershire sauce, hot sauce, salt,

and pepper. Pulse just until the ingredients

are combined but a few small

chunks remain. Taste for seasoning and

add more salt and pepper, if you like.

Spoon the dressing over each

salad and serve.