Tastes of Summer 2002: Barbecue


  Iceberg Lettuce With Roquefort Dressing

The Chef
MICHAEL ROMANO AND KENNY CALLAGHAN of Blue Smoke

Servings
Serves 4.

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)

Cooking Instructions
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.



Best With
Romano and Callaghan's Brined and Smoked Chicken, Potato Salad and Cole Slaw.

 

 
 
   
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