Blt Wedge With Roquefort Recipes

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Steps:

• For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
• For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

BLT WEDGES

Steps:

• Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
• Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
• Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

LETTUCE WEDGE WITH BLUE CHEESE DRESSING

Steps:

• In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving.
• Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes.
• Core and quarter each head of lettuce and divide among 12 salad plates.
• Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.

THE ROUQEFORT BLUE CHEESE WEDGE SALAD

Steps:

• Combine Roquefort dressing, fine herbs in a bowl and stir. Season with fine sea salt and white pepper to taste.
• Assemble the salad.
• Place Iceberg lettuce wedges on chilled salad plates. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
• Pour Roquefort dressing over wedges and top with crumbled roquefort cheese. Place avocado slices on top.
• Garnish the salad with Fresh Fine Herbs.

RITZ-CARLTON ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.

BLT WEDGE WITH ROQUEFORT

Steps:

• Place dressing ingredients in a food processor or blender and pulse a few times being sure to leave some of the lumps of cheese.
• Cut lettuce into 6 wedges. Rinse and wrap in paper towels to dry.
• Top each wedge with dressing. Garnish with bacon, tomato and chopped Italian parsley.