Wedge Salad with Creamy Original Blue Dressing
Serves 4
1 cup mayonnaise
1 cup crumbled Original Blue (about 4 ounces)
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon kosher salt
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
1 head iceberg lettuce, outer leaves discarded, quartered through core
2 small tomatoes, diced 4 slices bacon, cooked crisp & crumbled
Minced chives for garnish
Combine mayonnaise, Original Blue, buttermilk, shallot, zest, salt, parsley & pepper in food processor or blender. Pulse to combine, leaving the mixture somewhat chunky. Arrange iceberg wedges on plates and spoon dressing over each one. Top with tomato, bacon and chives. Season with salt and pepper to taste & serve.
