1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
Salt and freshly ground pepper
6 large wedges of iceberg lettuce (1 1/2 heads)
6 radishes, very thinly sliced
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.
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.