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Home > Restaurants > Recipes > Iceberg Lettuce With Roquefort Dressing

Iceberg Lettuce With Roquefort Dressing

Provided by: Chefs Michael Romano, Kenny Callaghan
Served at: Blue Smoke

  • Type of Dish: Appetizers, Salads
  • Servings: 4
  • Cuisine: American
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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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)


Whisk together the sour cream, mayonnaise, Worcestershire sauce, garlic, and vinegar in a bowl. Using a rubber spatula, fold in the Roquefort cheese and parsley until well incorporated. Season to taste with salt and pepper. Pour the dressing over wedges of the lettuce and garnish with the bacon if desired. (Published 2002)

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