Serves 4
From Ina Garten's newest cookbook, Make It Ahead.
Ina says: This salad has the simplest ingredients but trust, me the result is divine.
Crunchy Iceberg Salad with Creamy Blue Cheese
For the dressing:
4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt (I used Fage)
1 tablespoon of a good Sherry vinegar
Kosher salt and freshly ground black pepper
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
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel
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, 1/2 tsp. salt, and 1/4 tsp. pepper in the bole 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 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.
We both loved this and will be serving this for Thanksgiving along with our prime rib roast. My husband loved the thick slice of Iceberg lettuce with the divine dressing!
From Ina Garten's newest cookbook, Make It Ahead.
Ina says: This salad has the simplest ingredients but trust, me the result is divine.
Crunchy Iceberg Salad with Creamy Blue Cheese
For the dressing:
4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt (I used Fage)
1 tablespoon of a good Sherry vinegar
Kosher salt and freshly ground black pepper
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
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel
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, 1/2 tsp. salt, and 1/4 tsp. pepper in the bole 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 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.
We both loved this and will be serving this for Thanksgiving along with our prime rib roast. My husband loved the thick slice of Iceberg lettuce with the divine dressing!