Recipe: Charleston Chops Iceberg Salad with Blue Cheese Dressing

CHARLESTON CHOPS ICEBERG SALAD
WITH BLUE CHEESE DRESSING

FOR THE BLUE CHEESE DRESSING:
1 cup blue cheese crumbles
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 teaspoon cracked black pepper
1 teaspoon kosher salt
FOR THE SALAD:
1 head iceberg lettuce, cut into 6 wedges
1 cucumber, cleaned and sliced
3 Roma tomatoes, cleaned and sliced
18 leaves romaine hearts, cleaned well
1 small red onion, diced fine
1/4 cup chopped fresh parsley
1 1/2 cups blue cheese crumbles

TO MAKE THE DRESSING:
Combine all dressing ingredients in a mixing bowl. Mix well. (This recipe makes enough dressing for 10 servings, so you'll have some left over.)

TO MAKE THE SALAD:
Arrange 1 wedge of iceberg lettuce, 3 slices of cucumber, 3 slices of tomato and 3 romaine hearts on a plate. Pour blue cheese dressing over lettuce. Top with red onion, parsley and blue cheese crumbles.

"Gibbs says this iceberg lettuce salad with blue cheese dressing - and more blue cheese crumbled on top - is the most popular salad on the restaurant's menu."

Servings: 6
From: Jeff Gibbs, the executive chef at Charleston Chops
Source: Charleston Post and Courier; December 1, 1999