1/2 lb. Blue cheese, crumbled
1/3 c. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1 c. olive oil
1/4 c. buttermilk
2 large heads iceberg lettuce, cored, washed and patted dry

Combine the Blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium-size mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour.

Cut the heads of lettuce into 4 wedges. Spoon about 1/4 cup of the dressing over each wedge. Serve immediately.

Makes 8 servings.