Ingredients
- 1/2 pound blue cheese, crumbled
- 1/3 cup fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 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 dry
- 1/2 medium red onion, thinly shaved lengthwise, for garnish
- 1/2 pound sliced bacon, cooked crisp, drained, and crumbled, for garnish
Directions
Combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium-size 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 buttermilk and mix well. Cover and refrigerate for 1 hour.
Cut the heads of lettuce into 4 wedges. Spoon about 1/4 cup of the dressing over each wedge. Garnish with the shaved onion and crumbled bacon and serve immediately.
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By Simply_Lisa_Lisa
Olympia, WA
on August 23, 2011
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Very nice combination of flavors. I had only 6 ounces of bleu cheese, but it worked out just fine. We truly enjoyed this salad and I know we will make again and again.
By JSugiyama
San Francisco, CA
on March 22, 2009
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This is a great recipe, and I'll make it again, but next time I'll leave out the added salt. The buttermilk in the dressing and the bacon in the salad have enough salt that you don't need to add more. Otherwise, a great, simple, salad.
By alibo_8314158
Salem, OR
on November 14, 2007
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This is so tasty! The salad dressing is so zippy and way better than the normal creamy variety!
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