Red, White & Blue Salad
Radicchio Wedges
with Creamy Blue Cheese Dressing
6 servings

1 12-oz. head Royal Rose radicchio, cored and cleaned
3 cups chopped or shredded romaine or iceberg lettuce
4 scallions, chopped, with some green top
1/4 cup minced parsley
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup buttermilk
1 clove garlic, crushed
1 tablespoon Worcestershire sauce
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Dash of hot pepper sauce, or to taste
4 ounces crumbled blue cheese

In medium bowl, stir together all dressing ingredients except cheese; gently fold in cheese. (Dressing may be made 2 days ahead. Cover and refrigerate). Portion 1/2 cup lettuce onto each of 6 individual salad plates. Cut radicchio into 6 wedges, place wedges on lettuce beds. Ladle generous portions of dressing over each salad, garnish with scallion and parsley.