Recipe: Iceberg Wedge Lettuce Salad with Creamy Blue Cheese Dressing

ICEBERG WEDGE LETTUCE SALAD

1/2 head iceberg lettuce, cut into quarters
3 plum tomatoes, cored, cut into quarters
1 English cucumber, peeled, finely diced
1/2 medium red onion, peeled, thinly sliced
1 teaspoon finely chopped fresh flat-leaf parsley
Creamy Blue Cheese Dressing (see below)

Combine lettuce, tomatoes, and cucumber. Mix in onion and parsley. Spoon on dressing. Season with kosher salt and pepper.

CREAMY BLUE CHEESE DRESSING
Makes 2 cups

3/4 cup plain yogurt
1/4 cup buttermilk
1 tablespoon vinegar
1/4 cup Worcestershire sauce
1/3 cup finely diced red onion
1 tablespoon finely chopped fresh chives
6 tablespoons crumbled blue cheese
Kosher salt, freshly ground pepper, to taste

Combine yogurt, buttermilk, vinegar, Worcestershire sauce and onion in a processor; pulse until smooth or whisk with a fork in a bowl. Stir in chives and blue cheese; season with salt and pepper.

Makes 4 servings
Source: Chef Jeff Cooks by Jeff Henderson