BLUE CHEESE WEDGE SALAD (for four)

For the dressing (about 1-1/4 cups)

½ cup well-shaken buttermilk

½ cup mayonnaise

1 tablespoon fresh lemon juice

¼ teaspoon Worcestershire sauce

1 small garlic clove, minced

¼ teaspoon salt

¼ cup fresh flat-leaf parsley leaves

2 ounces crumbled firm blue cheese (1/2 cup)

2 tablespoons finely chopped fresh chives

1/8 teaspoon black pepper

For the salad:

1 head iceberg lettuce, cored and quartered

20 grape or cherry tomatoes

½ cucumber, thinly sliced crosswise

1 small red onion, thinly sliced into rings

finely chopped parsley

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1.  Make the dressing:  Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic and salt in a food processor until smooth. 

2.  Add parsley and pulse until chopped.  Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.

3.   Transfer to a bowl and stir in chives and pepper.  Dressing keeps, covered and chilled, one week.

4.  Make the salad:  Divide the iceberg quarters, tomatoes and cucumber among four plates, spoon the dressing on top and garnish with onion rings and chopped parsley.

adapted from Gourmet Magazine, April, 2006