Wedge Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 0 minutes
Serves 6
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120g/4ozs blue cheese
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2/3 cup/160ml/5.6flozs buttermilk
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2 tablespoons mayonnaise
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1 teaspoon chardonnay or wine vinegar
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salt and pepper
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1 iceberg lettuce
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120g/4ozs cooked bacon, chopped
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1/2 cup shallots, chopped
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Parmesan cheese
Step 1 - In a food processor, place the blue cheese, buttermilk and mayonnaise and blend. Add the vinegar and salt and pepper to taste.
Step 2 - Cut the lettuce into half and then three wedges to make six wedges and gently separate the leaves a little. I place the dressing in one of those squeezy bottles which allows you to get the dressing a bit between the layers. Dress the lettuce between the layers (wedge salad is really best served per person as it's hard to divide at the table). Sprinkle with bacon bits, shallots and parmesan cheese.