Green Salad with Blue Cheese Dressing (Serves 4)
Copyright 2004, Ina Garten, All Rights Reserved
Photo: Quentin Bacon
4 ounces good Roquefort cheese, chopped
1 cup mayonnaise
1 cup heavy cream
2 tablespoons tarragon vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 head iceberg cut in quarters or 2 heads bibb lettuce cut in half
Heirloom tomatoes or other good tomatoes
Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with the steel blade. Process until smooth.
Place a wedge of lettuce on each serving plate with two slices of tomato. Pour enough dressing over the lettuce to moisten.