head iceberg lettuce cut into quarters cup cherry tomatoes, halved strips bacon cooked, diced large egg cloves garlic cup vegetable oil cup buttermilk teaspoon salt teaspoon ground black pepper teaspoon cayenne pepper ounces blue cheese coarsely crumbled
In a blender or food processor, combine the egg and garlic cloves. While the machine is still running, slowly add the oil in a thin stream.
Turn the machine off and add the buttermilk, salt, and pepper. Blend for a few seconds more to combine.
Pour the dressing into a bowl and stir in cheese.
Cut the lettuce into quarters. Cut into eighths if the head of lettuce is really large,
Arrange one wedge on a plate. Drizzle with the dressing.
Sprinkle with the halved cherry tomatoes and bacon crumbles.
490kcal per serving
Southern Potato Salad
Broccoli Salad with Cranberries
Squash Summer Succotash