Updated 08/28/2011 05:00 AM
Recipe: Iceberg Wedge Salad with Creamy Blue Cheese Dressing and Sliced Roast Beef
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- 1 large head iceberg lettuce
- 12-16 ounces sliced deli roast beef
- 1 – 1 1/2 cups sliced cherry tomatoes
- Chopped fresh chives or green onions as needed
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tsp Worcestershire
- Black pepper to taste
- Approx. 1 cup crumbled blue cheese
To make the blue cheese dressing, use a mixing bowl to combine 1/2 cup sour cream and 1/2 cup buttermilk then add 1/4 cup mayonnaise, 1 tsp Worcestershire, add a good crack of black pepper and about 1 cup of crumbled blue cheese and mix and mash to combine.
To assemble the salad, place some thinly sliced roast beef on a plate, top that with a wedge of iceberg lettuce, spoon some of the creamy blue cheese dressing over the top, sprinkle on some sliced cherry tomatoes and some snipped fresh chives and it is good to go.
Make sure you cut the iceberg lettuce through the core so the wedge stays together on the plate and you'll definitely want to use a fork and a knife for this salad.
You might not use all of this dressing today but you can keep any leftovers tightly sealed in the fridge for at least a week
Use bottled blue cheese dressing, in a pinch, instead of making your own.