Close Window   :   Print Page

ICEBERG WEDGE W/ BLUE CHEESE VINAIGRETTE
Show 06.07 Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

½  Cold Iceberg lettuce
1 cup olive oil
½ cup red wine vinegar
1 tbls balsamic vinegar
¼ tsp fresh ground black pepper
¼ tsp dry basil
2 tsp gray poupon mustard
1/3 to ½ cup of  blue cheese crumbles

Cut whole iceberg into 4 wedges and place each wedge in a serving dish. In a shallow dish place wet and dry ingredients, whisk well then add the blue cheese let stand for 10 minutes at room temperature.  Mix before pouring over each wedge.

Anna Sirakoff
Community Cooking