Ingredients

Method

• 1 iceberg lettuce head
• 125 ml sour cream
• 125 ml mayonnaise
• 3 T fresh lemon juice
• ½ cup blue cheese crumbled
• ¼ cup spring onions or chives (or a mixture of the two)
• Freshly ground black pepper, to taste

Method

Ingredients

Strip the outer leaves off the iceberg lettuce and trim the stem end. Wrap in a clean dishcloth and store in the fridge. 

Pour the sour cream, mayonnaise and lemon juice into a jug and mix well. Stir in the blue cheese and half the spring onions. Chill until ready to serve. 

Cut the lettuce into 4 wedges, drizzle some of the dressing over each wedge and sprinkle over the remaining spring onion. 

Serve icecold, with extra dressing on the side, and pass around the pepper grinder.