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Andrew Engle's Roquefort On An Iceberg Wedge

This simple yet delicious side comes to us from Andrew Engle, chef at The Laundry, a fabulous restaurant in East Hampton, N.Y.

Courses: Salads
Serves: 8 people

Recipe Ingredients

  For The Roquefort Dressing
1 cup 237mlNonfat yogurt
1/2 cup 118mlMayonnaise
1 cup 146g / 5.1ozShallot - peeled, chopped (medium)
1 tablespoon 15mlFresh lemon juice
1 teaspoon 5mlWorcestershire sauce
1/4 teaspoon 1.3mlCoarsely-ground black pepper - to taste
3 oz 85gCrumbled 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 30mlSnipped 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.

Dietary Information:

Per serving: 170 calories, 8g carbohydrate, 8g protein, 13g fat, 20mg cholesterol.

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

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