The Blue Wedge Recipe
Jumbo iceberg wedge, homemade Roquefort dressing, cherry tomatoes, crumbled blue cheese
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Ingredients
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Salad Base
Roquefort Dressing
Toppings
Method
Salad Preparation
- 1
Prepare the Lettuce
Take the jumbo iceberg lettuce and cut it into quarters, creating wedges. Rinse under cold water and pat dry with paper towels.
- 2
Prepare the Tomatoes
Wash the cherry tomatoes and cut them in half. Set aside for garnish.
Make the Roquefort Dressing
- 3
Combine Ingredients
In a mixing bowl, combine the Roquefort cheese, mayonnaise, sour cream, white wine vinegar, garlic powder, salt, and black pepper.
- 4
Blend Until Smooth
Using a whisk or an electric mixer, blend the ingredients until the dressing is smooth and creamy. Adjust seasoning to taste.
Assemble the Salad
- 5
Plate the Wedges
On a serving plate, place a wedge of iceberg lettuce. Spoon a generous amount of Roquefort dressing over the wedge.
- 6
Add Toppings
Sprinkle the halved cherry tomatoes and crumbled blue cheese over the dressed wedge.
