Serves 4
INGREDIENTS
- ½ pound blue cheese, coarsely chopped (I like Rogue Creamery Oregon Blue or Maytag Blue)
- 2 scallions, white and green parts, coarsely chopped, plus more scallion greens for garnish
- ½ cup mayonnaise
- 1 tablespoon red wine vinegar
- Coarsely ground black pepper
- ¾ cup buttermilk, or more if needed
- 1 medium head iceberg lettuce, quartered and cored
PREPARATION
- Crumble about ½ cup of the blue cheese and set it aside.
- In a small food processor, drop the scallions through the feed tube with the motor running. After 10 seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining blue cheese and pulse a few times to chop the cheese.
- Add the mayonnaise, red wine vinegar, and 2 teaspoons of coarsely ground black pepper to the food processor. With the motor running, add the buttermilk. Stop and check the texture: If it’s too thick, add enough additional buttermilk to produce a thick and creamy but pourable dressing.
- To assemble the salad, lay each lettuce wedge cut side up on a salad plate. Spoon over about ¼ cup of the dressing, or more to your liking, sprinkle with some of the reserved blue cheese and some of the scallion greens, then add a few grindings of pepper, or let guests add their own. (Leftover dressing will keep for a week in a sealed container in the refrigerator.)
