Iceberg Lettuce with Blue Cheese Dressing

Preheat the oven to 140 °C. Cut off the crusts from the toast bread, and dice the inside into approximately 1 cm pieces. Spread them on a baking tray and bake in the oven for 15 minutes until crispy. Let them cool.

Finely chop the shallots. Peel the garlic, remove the core, and grate finely.

Place 100 g of gorgonzola in a blender, add the sour cream and buttermilk, then blend until smooth. Add the shallots and garlic, then mix. Finally, add the lemon zest and lemon juice, and blend again.