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 clarkteresa
on October 18, 2012
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I love this recipe! But I have found a way to make it less fattening. I reduce the olive oil to 1/2 cup and add one 6 oz container of plain greek yogurt. I also use unsweetened plain soy milk in place of the buttermilk. If you do this, you lose the tanginess of buttermilk, so I add 1-2 tsp of red wine vinegar. I also use Gorganzola in place of Blue Cheese for a milder flavor. I like to add a little extra of the hot sauce and the Worchestershire sauce it boosts the flavor.
By kjless_7847564
atkinson, NH
on August 05, 2012
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Dressing seems bland needs something
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.
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