Lettuce Wedges With Jalapeno Dressing & Gorgonzola Cheese

Photo: Ron Martone

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

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.