Warm Lentil and Artisan Lettuce Salad with Roasted Beets and Goat Cheese

Deluxe Iceberg Wedge Salad

Deluxe Iceberg Wedge Salad

SERVES 2 – 4

FOR THE 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

FOR THE SALAD:

1 head iceberg lettuce, cored and

halved lengthwise or two heads of baby iceberg lettuce

4 strips cooked bacon, torn

10 cherry tomatoes, halved

8 slices of cucumber

8 basil leaves, torn

4 oz. crumbled blue cheese, such as Maytag

Freshly ground black pepper, to taste

1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire sauce, 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.

2. 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.

Enjoy!

*Recipe courtesy of Patricia Fava

Roasted Potatoes with Bacon and Sage