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Iceberg Wedges with Blue Cheese Dressing
© James Baigrie

Iceberg Wedges with Blue Cheese Dressing

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  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.