Andrew Engle’s Roquefort On An Iceberg Wedge
This simple yet delicious side comes by way of Andrew Engle, chef at The Laundry, a fabulous restaurant in East Hampton, N.Y.
Ingredients:
For the Roquefort Dressing:
1 cup nonfat yogurt
1/2 cup mayonnaise
1 medium-sized shallot, peeled and chopped
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper, to taste
3 ounces crumbled French Roquefort
2 heads iceberg lettuce, cleaned and cut into 4 wedges each
1 or 2 red onions, halved lengthwise and thinly slivered, for garnish
8 slices ripe beefsteak tomato, for garnish
16 slices crisp bacon, for garnish
2 tablespoons snipped fresh chives, for garnish
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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.
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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.
Serves 8. Per serving: 170 calories, 8g carbohydrate, 8g protein, 13g fat, 20mg cholesterol.
B-man 