1/3c.blue cheese crumblesmore to taste and/or if you like chunky dressing
Worcestershire saucea couple dashes
kosher saltto taste
black pepperto taste
Prepare the head of lettuce: Remove the outside leaves of your head of iceberg; rinse your head of lettuce and pat dry. Slice in half. Then slice each half into half again (leaving you with four wedges). Carefully chop the stem off of each wedge.
Make the dressing: In a bowl, whisk together milk, mayonnaise, Worcestershire, and sour cream. Stir in the blue cheese crumbles (note: add more, to taste. I like to be liberal here, which makes the dressing thicker/chunky). Season, to taste, with salt and pepper.
Top each wedge with desired amount of blue cheese dressing. Then top with diced tomatoes, diced red onion, additional blue cheese crumbles if desired, and course black pepper. Serve and enjoy!
I like to add more blue cheese crumbles to the dressing than the recipe calls for, but that is up to you. If you want the dressing to be thinner/milder, keep as is. If you want a stronger blue cheese flavor and like chunky blue cheese, add more crumbles.
A liberal pinch of strong, good-quality black pepper makes a lot of difference.
Place the dressing on the salad before toppings -- they will have an easier time stick