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 LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
- For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
CHOPPED ICEBERG SALAD WITH ROQUEFORT DRESSING
Steps:
- Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
- Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.
HEARTS OF ICEBERG LETTUCE WITH RANCH DRESSING
The 'Berg's back! For a while it was almost embarrassing to even think of eating Iceberg lettuce?it was blacklisted as flavorless, colorless and watery. But Iceberg is an All-American favorite that doesn't deserve to be shelved. It's refreshing and crisp, and the 'rents are sure to love it because it's probably what they grew up on. And it's so simple! To serve, I just split a head of iceberg into wedges and top them with some homemade ranch dressing and fresh chopped chives. Nothing simpler. Nothing better.
Provided by Dave Lieberman
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
- Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
- To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives.
CRUNCHY SPRING ICEBERG SALAD
A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.
Provided by Hetty McKinnon
Categories weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
- Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
- Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
- Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.
ICEBERG LETTUCE WITH BLUE CHEESE DRESSING
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
- Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 9
Steps:
- Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
- Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
- Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.
ICEBERG SALAD WITH SPICY DRESSING
This is a refreshing crisp salad made with shredded iceberg, garden tomatoes, and scallions. Dressed with a spicy, smoky pepper dressing. This is a take off of a salad my DH ordered in a 5 star restaurant. He was surprised to see a salad made with iceberg. Something I don 't buy often.
Provided by Rita1652
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place all dressing ingredients into blender and blend till smooth.
- Chill.
- Toss all salad ingredients together add dressing and serve.
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