Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes

Crunchy Iceberg Salad with Creamy Blue Cheese from Barefoot Contessa. For the dressing, place 4 ounces 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, ½ teaspoon salt, and ¼ 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, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four ¾-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.

📝 Ingredients

• For the Salad: 4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick 6 radishes, trimmed and sliced into thin rounds 5 scallions, trimmed, white and green parts sliced 1/4 inch thick 1 large head iceberg lettuce, wilted outer leaves removed 4 to 6 ounces Roquefort blue cheese, crumbled Fleur de sel

👨‍🍳 Instructions

1. 1For the dressing, place 4 ounces 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, ½ teaspoon salt, and ¼ 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.
2. 2For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four ¾-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.