Iceberg Wedges with Blue Cheese Buttermilk Dressing

Iceberg Wedges with Blue Cheese Buttermilk Dressing
Photo by Christopher Hirsheimer

Ingredients

  • Freshly ground black pepper
  • ¾ lb. blue cheese, coarsely chopped
  • 2/3 cup buttermilk; more as needed
  • 1 Tbs. red wine vinegar
  • 2 scallions, white and light-green parts only, coarsely chopped
  • ½ cup mayonnaise
  • 2 small heads iceberg lettuce, quartered and cored

Crumble 1 cup of the blue cheese and set it aside as a garnish.Set up a food processor and, with the motor running, drop the scallions through the feed tube. After 10 seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining chopped blue cheese and pulse a few times t...

View full recipe at Fine Cooking

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