Spring MAASter Class Demo & Lunch: WEDGE SALAD WITH AMASI BLUE CHEESE DRESSING & BACON

 

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