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Recipes

Hearts of Lettuce with Blue Cheese Dressing

From The Palm Restaurant Cookbook

Serves 4

2 Iceberg lettuce hearts, quartered and cored
8 (1/2 inch) slices from the centers of large, ripe beefsteak tomatoes (you'll need 3 large tomatoes; save the remaining tomato trimmings for another use)
¾ to 1 cup Blue Cheese Dressing (recipe follows)

Place 2 iceberg wedges on each of 4 chilled salad plates, with slices of tomato alongside. Serve with the dressing on the side.

Blue Cheese Dressing

Yield: 1 ½ cups

4 ounces Danish or French blue cheese, at room temperature
½ cup olive oil
½ cup mayonnaise
1½ tablespoons red wine vinegar

Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil. Let stand for about 40 minutes. Whisk in the mayonnaise and vinegar. Whisk again just before serving.

 

 

 

 

(Updated: 10/30/08 SN)


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