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
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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