Lettuce Wedges With Jalapeno Dressing & Gorgonzola Cheese
By: Ron Martone
Published: Wednesday, December 9, 2009 - 1:45am

Ingredients




1 head iceberg lettuce, cut into 4 wedges and washed
5 cloves garlic, peeled
2 tablespoons chopped pickled jalapenos. halved
1 tablespoon Creole or Dijon mustard
1 teaspoon salt
2 – 3 dashes of Crystal’s hot sauce
2 – 3 dashes Worcestershire sauce
1 tablespoon sugar
1/4 cup apple cider vinegar
1/2 cup Spanish olive oil or any olive oil
1 shallot, minced
4 roma tomatoes, seeded and diced
2 green onions, chopped
1/2 cup or so of crumbled gorgonzola cheese
more salt to taste
fresh ground black pepper to taste

Preparation

1 Puree the garlic, mustard, salt, hot sauce, Worcestershire, sugar vinegar and 1 tablespoon of the jalapenos in a blender or food processor until relatively smooth. Next, while the food processor is running, slowly drizzle the olive oil in to emulsify. Pour into a bowl and stir in the remaining 1tablespoon jalapeno and the shallot. To plate, place a lettuce wedge then drizzle with dressing, then sprinkle with tomatoes, green onions and the cheese. Add a bit more dressing if desired, salt and pepper to taste and you got yourself one sexy side dish.