Wedge Salad
Z'tejas Iceberg Wedge with Blue Cheese and Roasted Green Chile Dressing
Dressing:
1/2 cup buttermilk
2 cup mayonnaise
2 Tbs. creole mustard
2 Tbs. red wine vinegar
1 tsp. worcestershire sauce
dash of tabasco
pinch of kosher salt and black pepper
1 Tbs. chopped parsley
3 green chiles roasted, peeled, seeded and diced
1 cup crumbled blue cheese
zest from 1 lemon
Wedge Salad Instructions:
Rinse full head of iceberg lettuce.
Cut into wedges and place on individual plates.
Drizzle dressing over each wedge.
Top off with diced tomatoes and blue cheese chunks
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