New Recipes Crunchy Iceberg Salad with Creamy Blue Cheese - ★Cooking Recipes★

Disks of crisp iceberg lettuce are topped with a creamy Roquefort dressing.
Directions for: Crunchy Iceberg Salad with Creamy Blue Cheese

Ingredients

For the dressing

4 oz Roquefort blue cheese, crumbled

cup good mayonnaise, such as Hellmann's or Best Foods

cup plain Greek yogurt

1 Tbsp sherry vinegar

Kosher salt and freshly ground black pepper

For the salad

4 tender inside celery stalks, trimmed and sliced crosswise 1/4" thick

6 radishes, trimmed and sliced into thin rounds

5 scallions, trimmed, white and green parts sliced 1/4" thick

1 large head iceberg lettuce, wilted outer leaves removed

4 - 6 oz Roquefort blue cheese, crumbled

Fleur de sel

Directions

For the dressing

1. For the dressing, place 4 oz of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.

For the salad

1. For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

Tips and Substitutions

Cooks Note:
For taping, Ina prepared the dish on one large platter.

Source and Credits

"Make it Ahead" by Ina Garten Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

See more: Salad, Cheese, Side