ICEBERG WEDGE SALAD WITH BUTTERMILK ROQUEFORT DRESSING

I found that this dressing tasted even better the next day. And I did like it better with a bit of mayonnaise but you can certainly leave it out.


1 shallot, finely chopped

1/3 clove grated garlic

1 tablespoon lemon juice

1/3 teaspoon lemon zest

1 tablespoon white wine or champagne vinegar

 2 tablespoons olive oil

4-6 tablespoons of crumbled Roquefort cheese

2 tablespoons buttermilk (preferably full fat)

1 teaspoon dijon mustard OR Colman's mustard powder

1 tablespoon mayonnaise (optional)

big pinch salt

pepper to taste

handful of parsley, roughly chopped.

crispy bacon (optional topping)


Place chopped shallot, lemon juice, zest, and vinegar in a bowl. Let it sit for a few minutes. Slowly whisk in olive oil. Whisk in cheese, buttermilk, mustard, mayonnaise (if using), salt, and pepper. Taste and adjust to your liking. I needed to add more lemon and more salt. Set aside for a few minutes and then taste again. It's amazing how the flavors shift as they integrate. You could also make it easy and throw it all in the blender. I don't use the blender for this because I like having the chunks of cheese and shallots.

Serve over wedges of iceberg or heart of romaine. Serve with extra dressing in a pitcher.

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