Iceberg lettuce with blue cheese # 35
Iceberg lettuce with blue cheese
Cut the lettuce in wedges, make sure to keep a little piece of the stalk because it will hold each wedge together so you can pick one at the time. Combine cremè fraiche with a little bit of oil some crushed garlic and blue cheese. Season with salt and pepper.
Arrange the lettuce on plates or a serving tray, add som dressing and crumble some extra blue cheese on top, finish off with freshly ground pepper.