LETTUCE WEDGE SALAD with BLEU CHEESE HERB DRESSING & ANTIPASTI CONDIMENTS
1 head ice berg lettuce, cored and flushed under cold water, drain and dry
- 1 cup buttermilk dressing
- 6-8 ounces bleu cheese
- 4 ounces salami or crispy fried prosciutto
- 4 piquillo peppers
- 1/2 cup pickled onions
- 1/2 cup pitted olives
- 8-12 cherry tomatoes, cut in half
Wash head of lettuce and drain well; place into refrigerator to crisp, at least 30 minutes.
Make buttermilk dressing.
At service, cut head into eights, 2 for each person. Place two wedges on each dinner plate. Drench with dressing! Crumble bleu cheese on top. Scatter remaining ingredients. Serve immediately.