ICEBERG WEDGES WITH GORGONZOLA DRESSING
(Brio Tuscan Grille)
Source: Columbus Dispatch/WBNS, June 1, 2005
Makes 6 servings

This is a variation on a recipe from Giada de Laurentiis from Everyday Italian on the Food Network. I have made it several times to rave reviews. It tastes just like the salad served at Brio Tuscan Grille.

2/3 cup buttermilk
1/2 cup sour cream
1 large garlic clove, minced
4 ounces crumbled gorgonzola cheese
Salt and freshly ground pepper
1 head iceberg lettuce, cut into 6 wedges
3 bacon strips, cooked until crisp and crumbled
2 tomatoes, preferable Roma, diced

To make dressing:
Combine buttermilk, sour cream, garlic, cheese and salt and pepper to taste. Cover and refrigerate until ready to serve (can be made up to 2 days ahead).

To serve:
Arrange lettuce wedges on 6 chilled salad plates. Spoon dressing over. Garnish with crumbled bacon and chopped tomato.