Sullivan's Steakhouse Iceberg Lettuce Wedge
This recipe was not submitted by the restaurant, but by a reader who swears it is the real deal.
Served at Sullivan's Steakhouse.
Yield 4 servings
Ingredients
Dressing:
7 oz. crumbled blue cheese
2/3 cup mayonnaise
1/3 cup buttermilk, well shaken
1/4 cup red wine vinegar
3 tablespoons sour cream
2 tablespoons oil
1 1/2 tablespoons sugar
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground pepper
Salad:
1 large head iceberg lettuce or 1 1/2 heads if small
6 oz. crumbled blue cheese
3 diced seeded, plum tomatoes
| 1 | Place the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once. |
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| 2 | Refrigerate 24 hours or as long as 3 days. |
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| 3 | Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half). Trim the core from each wedge. |
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| 4 | Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. |
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| 5 | Sprinkle each with blue cheese and tomatoes, dividing evenly. Serve chilled. |
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