Recipe courtesy of Emeril Lagasse
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
8 servings

Ingredients

  • 1/2 pound blue cheese, crumbled
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup olive oil
  • 1/4 cup buttermilk
  • 2 large heads iceberg lettuce, cored, washed and patted dry

Directions

In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour. Cut the heads of lettuce into 4 wedges each. Spoon about cup of the dressing over each wedge. Serve immediately.

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