Andrew Engle's Roquefort On An Iceberg Wedge

Recipe Ingredients

		For The Roquefort Dressing
1 cup	237ml	Nonfat yogurt
1/2 cup	118ml	Mayonnaise
1 cup	146g / 5.1oz	Shallot - peeled, chopped (medium)
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Coarsely-ground black pepper - to taste
3 oz	85g	Crumbled French Roquefort
		For The Salad
2		Iceberg lettuce - cleaned, and Cut into 4 wedges each
		Garnish
1		Red onion - (to 2) - halved lengthwise, and thinly slivered
8		Ripe beefsteak tomato
16		Crisp bacon
2 tablespoons	30ml	Snipped fresh chives

Recipe Instructions

In a bowl, combine all dressing ingredients except the cheese. Crumble in the Roquefort; fold together. Store, covered, in the refrigerator. Let dressing come to room temperature before using. (Makes 2 cups.)

Place lettuce wedges on 4 salad plates. Dollop each with 2 tablespoons of dressing (more, if desired). Surround each wedge with the garnishes and sprinkle with chives.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-16-2004"

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