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