Iceberg Wedges with Buttermilk Blue Cheese Dressing

By cartwohl

Ingredients

• Dressing:
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 6 tbsp mayonnaise
• 1-2 cloves minced garlic
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/2 tsp sugar
• 1/2 cup crumbled domestic blue cheese
• 1 head iceberg lettuce, core trimmed, cut lengthwise into quarters
• Balsamic Tomato relish:
• 1 Tomato, diced small
• 1 clove garlic, minced
• 1-2 tbsp finely chopped chives, or scallions
• 2 tbsp chopped parsley
• 1 tbsp extra virgin olive oil
• 1-2 tsp Balsamic Vinegar

Preparation

Step 1

Dressing:
Combine all ingredients in a food processor and process until smooth. Refrigerate for at least one hour before serving.

Balsamic tomato relish:
In a small mixing bowl combine diced tomato, minced garlic, chopped chives and parsley. Drizzle with olive oil and balsamic vinegar. Mix until blended through.

Place each wedge of lettuce on an individual plate. Top each wedge with the blue cheese dressing and garnish with Balsamic tomato relish.