Creator:

Tom Wilson (Chip’s Collage roommate at Brown)

Ingredients:

• 1/4 lb. roquefort cheese
• 1 cup olive oil
• 3 TB fresh lemon juice
• 2 tsp salt
• 2 lg. garlic cloves put through garlic press

Recipe:

1. Place all in blender and blend briefly.
2. Make one day ahead

Notes:

Tom recommends iceberg lettuce