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Ingredients
- 8 ounces blue cheese, crumbled
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 3 tablespoons olive oil
- 3/4 cup sour cream
- 6 tablespoons buttermilk
- 1 large head iceberg lettuce, cored, washed, and patted dry
- 8 slices cooked bacon
- Louisiana Garlic Bread, recipe follows
- Leftover Garlic Bread Croutons, recipe follows
- Chopped fresh chives, for garnish
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.
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