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Hearts of Lettuce with Blue Cheese Dressing

Source of Recipe


From "The Palm Restaurant Cookbook" by Brigit Binns






List of Ingredients



• 2 Iceberg lettuce hearts, quartered and cored
  
• 8 (1/2-inch) slices from the centers of large, ripe beefsteak tomatoes (you'll need 3 large tomatoes; save remaining tomato trimmings for another use)
  
• 3/4 to 1 cup Blue Cheese Dressing (recipe follows)
  






Instructions



1. Place two iceberg wedges on each of four chilled salad plates, with slices of tomato alongside. Serve with the dressing on the side.
   
   Serves 4
   
   ----------------------------
   
   BLUE CHEESE DRESSING
   
   4 ounces Danish or French blue cheese, at room temperature
   1/2 cup olive oil
   1/2 cup mayonnaise
   1-1/2 Tbsp red wine vinegar
   
   Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil. Let stand for about 40 minutes. Whisk in the mayonnaise and vinegar. Whisk again just before serving. (Yield: 1-1/2 cups)