Iceberg Wedges with Blue Cheese Dressing

• BASIC-EASY
• FAST
• VEGETARIAN

Ingredients

1. 1 cup crumbled Roquefort cheese
2. 2/3 cup sour cream
3. 2/3 cup mayonnaise
4. 1/4 cup fresh lemon juice
5. 2 scallions, minced
6. 1/2 teaspoon chopped thyme
7. 1/2 teaspoon finely grated lemon zest
8. 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
9. Salt and freshly ground pepper
10. 6 large wedges of iceberg lettuce (1 1/2 heads)
11. 6 radishes, very thinly sliced

1. In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise. Stir in the lemon juice, scallions, thyme, lemon zest and 2 teaspoons of the chopped parsley. Season the blue-cheese dressing with salt and pepper.
2. Set the lettuce wedges on a platter. Spoon a generous amount of the blue-cheese dressing over each lettuce wedge. Top with the sliced radishes and the remaining 1 tablespoon of chopped parsley. Serve.