Sullivan's Steakhouse Iceberg Lettuce Wedge

This recipe was not submitted by the restaurant, but by a reader who swears it is the real deal.
Served at Sullivan's Steakhouse.
Yield 4 servings

7 oz. 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 freshly ground pepper

1 large head iceberg lettuce or 1 1/2 heads if small
6 oz. crumbled blue cheese
3 diced seeded, plum tomatoes

1 Place the 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 Refrigerate 24 hours or as long as 3 days.

3 Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half). Trim the core from each wedge.
4 Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides.
5 Sprinkle each with blue cheese and tomatoes, dividing evenly. Serve chilled.

Back to original recipe for Sullivan's Steakhouse Iceberg Lettuce Wedge
If you use our recipes - please give foodie kitchen credit and link to the