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Green Salad with Blue Cheese Dressing


  • 4 oz good Roquefort cheese chopped

  • 1 cup mayonnaise

  • 1 cup heavy Cream

  • 2 tablespoons tarragon vinegar

  • 1 teaspoon Kosher Salt

  • 0.5 teaspoon freshly ground black pepper

  • 1 head iceberg lettuce cut in quarters, or 2 heads Bibb lettuce, cut in half

  • Heirloom Tomato or other good tomatoes


  • 1.

    Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.

  • 2.

    Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

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