Ingredients: |
Ingredients: ROQUEFORT DRESSING:
1/2 lb. blue cheese
1/3 cup buttermilk (or whole milk)
1/4 cup sour cream
1/2 cup mayonnaise
1/4 cup red wine vinegar
1/4 tsp. sugar
1 1/2 Tbsp. minced garlic
Freshly ground black pepper
Extra virgin olive oil to taste (optional)
WEDGE:
1 head of iceberg lettuce
2 Roma tomatoes, diced
1 small red onion, thinly sliced
Pecan pieces (optional)
Bacon crumbles (optional)
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Directions: |
Directions:LETTUCE:
Wash the whole head of iceberg lettuce. Drain thoroughly. Cut into serving wedges.
ROQUEFORT DRESSING:
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic (and optional EVOO) until well blended. Season to taste. For a milder flavor, use whole milk instead of buttermilk. Dressing may be refrigerated in an air-tight container for up to two weeks. |
Personal
Notes: |
Personal
Notes: Nana Andy sometimes served her wedge salad with Loretto, Thousand Island, Russian, or Catalina dressing.
LORETTO DRESSING
1 cup mayonnaise, 3/4 cup tomato juice, 1/2 tsp. garlic powder, 1 tsp. salt, 1/8 cup light Karo syrup, 1/2 tsp. vinegar, 2 Tbsp. Parmesan, dash of white pepper, 2 Tbsp. tomato soup, 1 cup Crisco oil.
THOUSAND ISLAND DRESSING
Mix together 1 cup mayonnaise, 1/3 cup ketchup, 1/4 cup pickle relish, 1 Tbsp. chopped onion, and 1 hard cooked egg, chopped. Cover and chill.
RUSSIAN DRESSING:
Add some chili sauce to the Thousand Island dressing.
CATALINA DRESSING:
Place 1 cup sugar, 2 tsp. celery seed ,1/2 cup vinegar, 2/3 cup ketchup, and 1 cup vegetable oil into blender and mix. Store in jar in refrigerator.
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This recipe for Lettuce Wedge with Roquefort Dressing is from