First clean the Iceberg Lettuce and remove stem. Slice into wedges.
Top with Blue Cheese Dressing and then add diced tomato and bacon. Serve and enjoy!
Cooks Tip: For a crispier lettuce, before cutting into wedges place the cleaned head into cold water and a some ice cubes to further chill the lettuce down. After about 10 minutes, remove the lettuce, drain well and cut into wedges.
Steakhouse Blue Cheese Dressing
2 cups Mayonnaise, (Hellmann's)
1 cup Sour Cream
1/4 cup Buttermilk
2 teaspoons Balsamic Vinegar
3/4 teaspoon Kosher Salt
1/2 teaspoon Ground White Pepper
5 oz Blue Cheese, crumbled
Whisk together the mayonnaise and sour cream in a large mixing bowl. Add the buttermilk, balsamic vinegar, kosher salt, and white pepper. Whisk until well mixed. Adjust seasoning with salt and white pepper and whisk again. Gently fold in the crumbled blue cheese.
Store in a covered container and refrigerate for at least one day before serving. Will keep for 4 days.
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First clean the Iceberg Lettuce and remove stem. Slice into wedges.
Top with Blue Cheese Dressing and then add diced tomato and bacon. Serve and enjoy!
Cooks Tip: For a crispier lettuce, before cutting into wedges place the cleaned head into cold water and a some ice cubes to further chill the lettuce down. After about 10 minutes, remove the lettuce, drain well and cut into wedges.
Steakhouse Blue Cheese Dressing
Whisk together the mayonnaise and sour cream in a large mixing bowl. Add the buttermilk, balsamic vinegar, kosher salt, and white pepper. Whisk until well mixed. Adjust seasoning with salt and white pepper and whisk again. Gently fold in the crumbled blue cheese.
Store in a covered container and refrigerate for at least one day before serving. Will keep for 4 days.
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