| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Crumbled Stilton or other fine-quality |
|
|
; blue cheese |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Sour cream or plain yogurt |
| 1 1/2 |
ts |
Water |
| 1 |
ts |
Wine vinegar |
|
|
Four; (1-inch-thick) |
|
|
; wedges of iceberg |
|
|
; lettuce |
| 3 |
|
Radishes; diced fine |
INSTRUCTIONS
In a small bowl mash the Stilton with a fork and stir in the oil, the sour
cream, the water, and the vinegar. Divide the lettuce wedges between 2
plates, spoon the dressing over them, and sprinkle the salads with the
radishes.
Serves 2.
Gourme August 1993
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Converted by MM_Buster v2.0l.
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