Emeril's Wedgie Salad

• 1/2 pound blue cheese, crumbled
• 1/4 cup fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 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. In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper.
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 each.
7. Spoon about cup of the dressing over each wedge.
8. Serve immediately.

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

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-wedgie-salad-recipe.html (may not work)