Crunchy Iceberg Salad with Creamy Blue Cheese

 

I don’t know about the rest of you, but Ina has never let me down. Even with something as simple as the iconic wedge salad, Ina did it one better by slicing iceberg lettuce into “steaks,” as it were, in order to stretch further than the traditional wedge, make it heaps easier to eat, and a lot prettier. Here is her recipe, unadorned because it’s perfect as it is. The recipe is from her book Make It Ahead. The radishes in the picture I grew myself. I am most proud.

Crunchy Iceberg Salad with Creamy Blue Cheese

For the Dressing:

4 oz. Roquefort blue cheese, crumbled

⅔ c. good mayonnaise

⅓ c. plain Greek yogurt

1 T. sherry vinegar

Kosher salt and freshly ground black pepper

For the Salad:

4 tender inside celery stalks, trimmed & sliced crosswise ¼”
6 radishes, trimmed and sliced into thin rounds

5 scallions, trimmed, white & green parts sliced ¼”

1 large head iceberg lettuce, wilted outer leaves removed

4 - 6 oz. Roquefort blue cheese, crumbled

Fleur de sel

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, 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.

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