Iceberg Wedge

Name: Iceberg Wedge
Ingredients: 1 large head iceberg lettuce, cut into large wedges; 1 cup grape tomatoes, split down the middle; 2 tablespoons chopped flat-leaf parsley, for garnish; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; extra-virgin olive oil; 1 1/2 cups mayonnaise; 1 1/2 cups sour cream; 1 tablespoon fresh lemon juice; 6 ounces (3/4 cup) crumbled mild blue cheese such; 2 tablespoons chopped fresh chives; Kosher salt and freshly ground black pepper

12 ingredients

7 steps

Ingredients

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

1

Remove outer leaves of lettuce and wash thoroughly in cold water.
2

Drain and pat dry with paper towels then split into wedges and arrange on plates.
3

Scatter grape tomato halves over and around the lettuce.
4

Make dressing by combining mayonnaise and sour cream in a large mixing bowl.
5

Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper.
6

Pour dressing over wedge and grape tomatoes.
7

Drizzle with a little extra-virgin olive oil and top with chives.