Mixed Lettuce Chiffonade With Gorgonzola Herb Dressing Recipes

Steps:

• In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
• Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

Steps:

• Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
• Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
• Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.

Steps:

• Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
• Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with the bibb and iceberg lettuce. There should be about 2 cups of each. Add to the bowl.
• Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately