Wedge of Iceberg Salad with Blue Cheese Dressing

Recipe from Bonnie Moore, L’Academie de Cuisine

Ingredients:

1 head Iceberg lettuce

1 cup Blue Cheese Dressing (recipe below)

1/2 cup crumbled Blue Cheese

4 strips cooked bacon, chopped

12 grape tomatoes, halved

1. Cut the lettuce in half and then cut each half into 3 wedges. Remove the core.

2. Place each wedge on a palte and drizzle with dressing. Garnish with remaining cheese, bacon and tomatoes.

For the dressing:

1 large egg yolk

4 teaspoons Dijon mustard

1 cup vegetable or canola oil

1 tablespoon lemon juice

Hot Sauce, to taste

Salt and pepper to taste

1/2 cup crumbled blue cheese

Buttermilk

1. To make the homemade mayonnaise, whisk the egg yolk and Dijon mustard together in a stainless steel bowl. Very slowly whisk in the oil.

2. Stir in the lemon juice, hot sauce, blue cheese, salt and pepper. Adjust to the desired consistency with buttermilk.