Blt Wedge With Roquefort Recipes

Steps:

• Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
• Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
• Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

Steps:

• In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving.
• Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes.
• Core and quarter each head of lettuce and divide among 12 salad plates.
• Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.

Steps:

• Combine Roquefort dressing, fine herbs in a bowl and stir. Season with fine sea salt and white pepper to taste.
• Assemble the salad.
• Place Iceberg lettuce wedges on chilled salad plates. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
• Pour Roquefort dressing over wedges and top with crumbled roquefort cheese. Place avocado slices on top.
• Garnish the salad with Fresh Fine Herbs.

Steps:

• Spread bread with mayo; fill with remaining ingredients to make 4 sandwiches.