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1/2 pound blue cheese, crumbled
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup olive oil
1/4 cup buttermilk
2 large heads iceberg lettuce, cored, washed and patted dryIn a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper. 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 buttermilk and mix well. Cover and refrigerate for 1 hour. Cut the heads of lettuce into 4 wedges each. Spoon about cup of the dressing over each wedge. Serve immediately.
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