LETTUCE WEDGE SALAD with BLEU CHEESE HERB DRESSING & ANTIPASTI CONDIMENTS

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Ingredients:

  • 1 head ice berg lettuce, cored and flushed under cold water, drain and dry

  • 1 cup buttermilk dressing
  • 6-8 ounces bleu cheese
  • 4 ounces salami or crispy fried prosciutto
  • 4 piquillo peppers
  • 1/2 cup pickled onions
  • 1/2 cup pitted olives
  • 8-12 cherry tomatoes, cut in half

Method:

Wash head of lettuce and drain well; place into refrigerator to crisp, at least 30 minutes.
Make buttermilk dressing.

At service, cut head into eights, 2 for each person. Place two wedges on each dinner plate. Drench with dressing!  Crumble bleu cheese on top. Scatter remaining ingredients. Serve immediately.






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