Iceberg wedges with blue cheese, buttermilk, and scallion dressing
Welcome to the recipes wasaafat site, we offer you today iceberg wedges with blue cheese, buttermilk, and scallion dressing .
Ingredients :
- ½ pound blue cheese, coarsely chopped (I like Rogue Creamery Oregon Blue or Maytag Blue)
- 2 scallions, white and green parts, coarsely chopped, plus more scallion greens for garnish
- ½ cup mayonnaise
- 1 tablespoon red wine vinegar Coarsely ground black pepper
- ¾ cup buttermilk, or more if needed
- 1 medium head iceberg lettuce, quartered and cored.
Servings
| Time |
|---|---|
| 4 | 10 minutes |
Instructions :
1. Crumble about ½ cup of the blue cheese and set it aside.2. With the motor running, drop the scallions through the feed tube of a small food processor. After 10 seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining blue cheese and pulse a few times to chop the cheese. Add the mayonnaise, vinegar, and 2 teaspoons pepper. With the motor running, add the buttermilk. Stop and check the texture: If it’s too thick, add enough additional buttermilk to produce a thick and creamy but pourable dressing.
3. To assemble the salad, lay each lettuce wedge cut side up on a salad plate. Spoon over about ¼ cup of the dressing, or more to your liking, sprinkle with some of the reserved blue cheese and some of the scallion greens, then add a few grindings of pepper, or let guests add their own. (Leftover dressing will keep for a week in a sealed container in the refrigerator.).
Other recipes Salad : Here
