Ingredients
1 shallot
½ onion, cut into chunks
2/3 cup plain Greek yogurt or sour cream
¾ cup Amasi
1 clove of garlic
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 head iceberg lettuce, quartered into wedges
6 strips crisp-cooked bacon, crumble
50gram crumbled blue cheese
100 g halved baby tomatoes
Method
Place the shallot, onion and garlic into a good processor and process until very finely chopped, basically pureed. Add the yogurt, buttermilk, lemon juice, vinegar and mustard, and process until smooth.
Place the lettuce wedges onto a serving plate or platter. Drizzle over the dressing, and sprinkle on the cut up baby tomatoes, bacon and crumbled blue cheese
