Ingredients:
1 head of iceberg lettuce
2 cups Pico Vinaigrette
1 cup blue cheese crumbles
Cut the head of lettuce into 4-6 wedges and top with a generous portion of Pico Vinaigrette. Sprinkle 1-2 tablespoons of blue cheese on top.
Pico Vinaigrette
1/4 cup tomato juice
1/4 apple cider vinegar
2 tablespoons honey
1 egg yolk
1-2 cups extra virgin olive oil
cold water
2 teaspoons salt
1/4 teaspoon black pepper
1 cup Pico de Gallo
In a large mixing bowl, whisk together the tomato juice, apple cider vinegar, honey, and egg yolk. Pour the mixture into a blender and slowly add the oil until the dressing thickens. If it becomes too thick, thin it with water a tablespoon at a time.
Pico de Gallo
1 teaspoon salt
2 roma tomatoes, diced
1/2 red onion, diced
1/4 bunch cilantro, chopped
3 jalapenos, seeded and diced
juice of 5 limes
Combine all of the ingredients in a large bowl and toss well.
