1/2 cup mayonnaise
1/4 cup buttermilk (shake before measuring)
3 tablespoons extra-virgin olive oil
2 tablespoons sour cream
2 tablespoons red wine vinegar
3/4 teaspoon minced garlic
1/8 teaspoon black pepper
1 cup blue cheese crumbles, plus 1/2 to 1 cup for garnish (optional)
1 head iceberg lettuce, cored and quartered
4 slices bacon, fried crisp and crumbled, for garnish (optional)
12 to 24 teardrop or cherry tomatoes, halved, for garnish (optional)
In a blender mix first 7 ingredients. Carefully fold in blue cheese crumbles and refrigerate for at least 2 hours, preferably overnight. To serve, put iceberg wedges on soup plates or dinner plates. Spoon on dressing and garnish with additional cheese, bacon, and teardrop tomatoes. Note: Perini’s actually does a tossed salad, but this dressing goes great on a wedge too. Serves 4.
