Iceberg wedges with blue cheese

By franny-2

This is the salad version of all the accompaniments that go with hot 'n' fiery Buffalo chicken wings. The usual refreshing carrot and celery stick nibbles have become the attractive garnish for good ol' crunchy iceberg lettuce wedges. And the blue cheese dip that we always douse the wings with becomes a satisfying dressing.

Ingredients

• 1 * 1 celery stalk
• 1 * 1 cup (250 mL) bottled blue cheese or Roquefort dressing, preferably chunky style
• 2 * 2 tbsp (30 mL) milk (optional)
• 1/2 * 1/2 large head iceberg lettuce
• 1 * 1 large carrot
• 1/2 * 1/2 small red onion or 2 green onions
• 1/3 * 1/3 cup (75 mL) crumbled blue cheese or Roquefort or Stilton (optional)

Details

Servings 6

Preparation

Step 1

1. Slice celery stalk in half lengthwise. Finely chop. Place in a small bowl and stir in blue cheese dressing. If dressing is thicker than you'd like, stir in milk, 1 tbsp (15 mL) at a time. Cut lettuce into 6 wedges, then arrange on a large platter or salad plates.

2. Peel carrot and slice in half lengthwise. Then, using a vegetable peeler, peel long thin strips from carrot. Or leave carrot whole and using a box grater, coarsely grate carrot. Drape or scatter over lettuce wedges.

3. If using red onion, thinly slice. Then separate into rings. If using green onions, thinly slice. Scatter over lettuce.

4. If making ahead, salad can be left at room temperature 1 hour or refrigerated up to 2 hours. Just before serving, drizzle dressing overtop and sprinkle with crumbled blue cheese.