Iceberg Hearts With Blue Cheese Vinaigrette Food

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 AND BLUE-CHEESE SALAD

Steps:

• Discard any damaged outer leaves from the head of lettuce and cut it into 6 wedges. Core the tomatoes and cut each into six wedges.
• Arrange a wedge of lettuce and three wedges of tomato on each of six salad plates. Crumble the cheese and sprinkle it over the lettuce and tomatoes on each plate.
• Mix the mustard, salt, pepper, vinegar and oil in a bowl to make the dressing. (Don't worry if the ingredients separate; the mixture is not intended to be homogenized.) Spoon the dressing over the lettuce and tomatoes, and serve immediately.

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.

ICEBERG WEDGE WITH BLUE CHEESE DRESSING

Steps:

• For salad, remove core from an iceberg lettuce by banging core end of lettuce sharply on the counter.
• Then grab core, twist and pull.
• It will separate cleanly.
• Plunge cored head of iceberg forcerfully into a sinkful of cold water.
• Drain, wrap in a towel, and refrigerate over night.
• For dressing, combine sour cream, mayonnaise, scallions, and lemon juice in a bowl and mix well.
• Stir in cheese, cover with plastic wrap, then refrigerate for at least 4 hours.
• To serve, cut lettuce into 4 large wedges, spoon dressing over it, and season generously with pepper.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
• Mix in remaining blue cheese.
• Season with black pepper.
• (Dressing can be made 1 week ahead and stored in refrigerator).
• Arrange lettuce wedges on 8 plates.
• Spoon dressing over wedges.
• Sprinkle with green onions and season with additional black pepper.

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.

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS

Steps:

• For onions:
• Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For salad:
• Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
• Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
• Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.