Iceberg wedge

  • 1 large head iceberg lettuce, cut into large wedges
  • 150g grape tomatoes, split down the middle
  • 2 tbsp chopped flat-leaf parsley, for garnish
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • For the blue cheese dressing
  • 340g mayonnaise
  • 250g sour cream
  • 1 tbsp fresh lemon juice
  • 175g crumbled mild blue cheese such
  • 2 tbsp chopped fresh chives
  • Salt and freshly ground black pepper
1) Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates.

2) Scatter grape tomato halves over and around the lettuce.

3) Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper.

4) Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

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