Sullivan's Steakhouse House Iceberg Wedge

Ingredients

• 7 ounces crumbled blue cheese
• 2/3 cup mayonnaise
• 1/3 cup buttermilk, well shaken
• 1/4 cup red wine vinegar
• 3 tablespoons sour cream
• 2 tablespoons oil
• 1 1/2 tablespoons sugar
• 1/2 teaspoon minced garlic
• 1/4 teaspoon fresh ground black pepper
• 1 large iceberg lettuce (or 1 1/2 small)
• 6 ounces crumbled blue cheese
• 3 plum tomatoes, seeded diced

Directions

1. 1

   For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.

2. 2

   Refrigerate 24 hours or as long as 3 days.

3. 3

   For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).

4. 4

   Trim the core from each wedge.

5. 5

   Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.

6. 6

   Serve chilled.