- 1 iceberg lettuce head
- 125 ml sour cream
- 125 ml mayonnaise
- 3 T fresh lemon juice
- ½ cup blue cheese crumbled
- ¼ cup spring onions or chives (or a mixture of the two)
- Freshly ground black pepper, to taste
Strip the outer leaves off the iceberg lettuce and trim the stem end. Wrap in a clean dishcloth and store in the fridge.
Pour the sour cream, mayonnaise and lemon juice into a jug and mix well. Stir in the blue cheese and half the spring onions. Chill until ready to serve.
Cut the lettuce into 4 wedges, drizzle some of the dressing over each wedge and sprinkle over the remaining spring onion.
Serve icecold, with extra dressing on the side, and pass around the pepper grinder.