|(George Boomer for The Boston Globe)|
Blue cheese dressing
Makes 1 1/2 cups
Steakhouse restaurants in the ’60s popularized blue cheese dressing over iceberg lettuce. To make a smooth dressing, use a blender, or whisk the dressing in a bowl so you get delicate chunks of cheese, which lend the mixture tangy interest. Serve this over wedges of iceberg lettuce, sprinkle it with crumbled bacon, and garnish with quartered cherry tomatoes.
|1/2||cup sour cream or whole milk yogurt|
|2||scallions, trimmed and finely chopped|
|2||tablespoons lemon juice|
|1/2||cup crumbled blue cheese|
|Salt and pepper, to taste|
2. Taste for seasoning and add more salt and pepper, if you like.