BLT Wedge Salad with Buttermilk Blue Cheese Dressing
From the June/July 2016 issue of Eat Drink Mississippi
by Lisa LaFontaine Bynum - The Cooking Bride
1 head iceberg lettuce, cut into quarters
1 cup cherry tomatoes, halved
4 strips bacon, cooked, diced
Buttermilk Blue Cheese Dressing (recipe below)
To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with diced tomatoes and bacon crumbles.
Buttermilk Blue Cheese Dressing
1 large egg
3 cloves garlic
1 cup vegetable oil
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
8 ounces blue cheese, coarsely crumbled
In a blender or food processor, combine egg and garlic cloves.
While the machine is still running, slowly add oil in a thin stream.
Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine.
Pour dressing into a bowl and stir in cheese.