Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes

Name: Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes
Ingredients: For the Salad:4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick6 radishes, trimmed and sliced into thin rounds5 scallions, trimmed, white and green parts sliced ¼ inch thick1 large head iceberg lettuce, wilted outer leaves removed4 to 6 ounces Roquefort blue cheese, crumbledFleur de sel

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Servings: 4

Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes

Ingredients

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For the Salad:4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick6 radishes, trimmed and sliced into thin rounds5 scallions, trimmed, white and green parts sliced ¼ inch thick1 large head iceberg lettuce, wilted outer leaves removed4 to 6 ounces Roquefort blue cheese, crumbledFleur de sel

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Instructions

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Step 1

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, 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.

Step 3

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.