1. In a bowl, combine the scallions, blue cheese, lemon juice, vinegar, a generous pinch each of salt and pepper, and the ...

Served on a chilled plate, with the blue cheese dressing draped over it while ... making the perfect lettuce to use. To make wedges grab the whole head, remove any limp leaves you may see, and ...

Arrange lettuce wedges on a platter or individual plates and season with a pinch each of salt and pepper. Pour a good amount of blue-cheese dressing over top and sprinkle generously with ...

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings. Who doesn’t love a wedge? Ask your butcher to cut slab ...

Add the blue cheese and puree until smooth ... Transfer to paper towels to drain. Arrange the lettuce wedges on plates and top with the pumpkin seeds, bacon, sliced onion and diced tomato.

Tip out onto a roasting tray and place in the oven for five minutes while you make the dressing. Put the gorgonzola and St Agur into a bowl and whisk to break down the cheese slightly, then add ...

Carefully dress the lettuce wedges with Caesar dressing. Sprinkle each wedge with chorizo crumbs and grated Parmesan. Place an optional anchovy on top of each wedge for a particular savoury taste.

Using a rubber spatula, fold in the Roquefort cheese and parsley until well incorporated. Season to taste with salt and pepper. Pour the dressing over wedges of the lettuce and garnish with the ...