Ingredients:
Dressing
4 oz. blue cheese, such as Maytag
2 tbsp. heavy cream
2 tbsp. mayonnaise
2 tbsp. milk
1 tbsp. extra-virgin olive oil
1 tsp. Worcestershire
1/4 tsp. hot sauce, such as Tabasco
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper,
to taste
4 oz. blue cheese, such as Maytag
2 tbsp. heavy cream
2 tbsp. mayonnaise
2 tbsp. milk
1 tbsp. extra-virgin olive oil
1 tsp. Worcestershire
1/4 tsp. hot sauce, such as Tabasco
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper,
to taste
Salad
1 head iceberg lettuce, cored and
halved lengthwise
4 strips cooked bacon, torn
10 cherry tomatoes, halved
8 basil leaves, torn
4 oz. crumbled blue cheese, such as Maytag
Freshly ground black pepper, to taste
1 head iceberg lettuce, cored and
halved lengthwise
4 strips cooked bacon, torn
10 cherry tomatoes, halved
8 basil leaves, torn
4 oz. crumbled blue cheese, such as Maytag
Freshly ground black pepper, to taste
Directions:
Make the dressing: In the bowl of a food processor, combine blue
cheese, cream, mayonnaise, milk, oil, worcestershire, hot sauce, and
shallot and process until smooth and creamy, about 15 seconds. Season
dressing with salt and pepper and transfer to a small bowl; set aside.
Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge
and garnish salad with bacon, tomatoes, basil, and blue cheese. Season
with black pepper and serve with the flatbread, if you like.
