Iceberg lettuce wedges with blue cheese dressing
Not the most slimming salad in the world, admittedly, but this tasty way of serving lettuce makes a great side for a barbecue. Don’t be tempted to whizz up the dressing in a blender - the blue cheese will make it go a sickly blueish-green!
Remove any soft or damaged outer leaves from the lettuce, cut off the base then cut the lettuce into four wedges and soak them in ice cold water. With a fork whisk the vinegar with a little salt and pepper then gradually whisk in the oil. Finally add the cream. Mash the blue cheese roughly and add to the dressing together with the spring onions. Set aside for 15-30 minutes to let the flavours amalgamate. Drain and shake the lettuce wedges well, keeping the quarters intact and pat dry with kitchen towel or a clean tea towel. Check the seasoning, adding more salt and pepper if you think it needs it and a little squeeze of lemon juice if you have some. Put a lettuce wedge on each plate and spoon over the dressing.
* You could use the same dressing with halved Little Gem lettuces or with a pack of iceberg lettuce leaves. It also works well with a spinach and raw mushroom salad
* You could add some fried up crispy bacon to make the dish more substantial (but obviously no longer vegetarian . . .)