Andrew Engle's Roquefort On An Iceberg Wedge

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.


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

  1. 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.

  2. 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 :wink: