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Iceberg Lettuce With Roquefort Dressing
Provided by: Chefs Michael Romano, Kenny Callaghan
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Ingredients
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1 teaspoon chopped garlic
3 tablespoons red-wine vinegar
1/2 cup crumbled Roquefort cheese
1/2 cup chopped parsley
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, chilled and cut into 8 wedges
Garnish: Crisp crumbled bacon (optional)