Iceberg Lettuce with Blue Cheese Dressing

Preheat the oven to 140 °C. Cut off the crusts from the toast bread and cut the inside into cubes of approx. 1 cm. Place on a baking sheet and toast in the oven for approx. 15 minutes until golden brown. Let cool.

Finely dice the shallots. Peel the garlic, remove the germ, and finely grate.

Blend 100 g Gorgonzola with the sour cream and buttermilk until smooth. Add shallots and garlic and blend briefly. Stir in lemon zest and juice.