Iceberg Babies

The Naughty Kitchen with Chef Blythe Beck

Ingredients

1 head baby iceberg lettuce		teaspoon worcestershire sauce
2 tablespoons smoked pecans		teaspoon Tabasco
2 tablespoons diced tomato		1/8 cup buttermilk
2 tablespoons diced onion		2 tablespoons mayonnaise
2 tablespoons bleu cheese		Juice of one lemon

Prep: 5 min Total: 15 min (Quick)

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1
Cut head of lettuce in half and remove end.
2
Add pecans, tomato and onion.
3
Combine remaining ingredients to make the dressing. Pour dressing over lettuce and serve.

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