Emerilís Wedgie Salad

  • Yield: 8 servings


  • 1/2 pound blue cheese, crumbled
  • 1/3 cup fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup olive oil
  • 1/4 cup buttermilk
  • 2 large heads iceberg lettuce, cored, washed, and patted dry


  • Combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium-size mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the work until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour.
  • Cut the heads of lettuce into 4 wedges. Spoon about 1/4 cup of the dressing over each wedge. Serve immediately.