Emeril's Wedgie Salad with Blue Cheese Dressing and Shaved Red Onions

• 1/2 pound blue cheese, crumbled
• 1/3 cup fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup olive oil
• 1/4 cup buttermilk
• 2 large heads iceberg lettuce, cored, washed, and patted dry
• 1/2 medium red onion, thinly shaved lengthwise, for garnish
• 1/2 pound sliced bacon, cooked crisp, drained, and crumbled, for garnish

1. Combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium-size mixing bowl.
2. Using the back of a fork, mash the mixture together to form a thick paste.
3. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy.
4. Add the buttermilk and mix well.
5. Cover and refrigerate for 1 hour.
6. Cut the heads of lettuce into 4 wedges.
7. Spoon about 1/4 cup of the dressing over each wedge.
8. Garnish with the shaved onion and crumbled bacon and serve immediately.

blue cheese, lemon juice, worcestershire sauce, hot sauce, salt, freshly ground black pepper, olive oil, buttermilk, red onion, bacon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-wedgie-salad-with-blue-cheese-dressing-and-shaved-red-onions-recipe.html (may not work)