Iceberg Hearts With Blue Cheese Vinaigrette Recipes

ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE

Steps:

• Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
• Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Steps:

• 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 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, 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.

ICEBERG WEDGE WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.

ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE

Steps:

• Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
• Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.

ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
• Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.