Iceberg Wedges with Roquefort Dressing
  • 1 cup crumbled Roquefort cheese
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 1/4 cup fresh lemon juice
  • 2 scallions, minced
  • 1/2 teaspoon chopped thyme
  • 1/2 teaspoon finely grated lemon zest
  • 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
  • 3 tomatoes, chopped small (optional)
  • 6 slices of bacon, chopped into small pieces (optional)
  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. 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. Garnish with tomato and bacon.