Ina Garten Crunchy Iceberg Salad with Creamy Blue Cheese

Ina Garten Crunchy Iceberg Salad with Creamy Blue Cheese is an easy make ahead lunch you can fully prep the night before. She slices a whole iceberg into thick rounds, then tops each one with a tangy Roquefort dressing, crunchy celery, radishes, and scallions.

The key step is microwaving the Roquefort for 15 seconds so it melts into the mayo and yogurt base. Skip that and the cheese stays chunky, so the dressing won't coat the lettuce evenly.

Source: Make It Ahead (2014)

Ina Garten Crunchy Iceberg Salad with Creamy Blue Cheese

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

510

kcal

Thick iceberg rounds get a bold topping of blended Roquefort dressing, snappy celery, peppery radishes, and sliced scallions. The smooth dressing comes from melting the blue cheese before processing it with mayo and Greek yogurt.

Ingredients

• 4 ounces Roquefort blue cheese, crumbled
  

• 2/3 cup good mayonnaise, such as Hellmann's or Best Foods
  

• 1/3 cup plain Greek yogurt
  

• 1 tablespoon sherry vinegar
  

• Kosher salt and freshly ground black pepper
  

• 4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
  

• 6 radishes, trimmed and sliced into thin rounds
  

• 5 scallions, trimmed, white and green parts sliced 1/4 inch thick
  

• 1 large head iceberg lettuce, wilted outer leaves removed
  

• 4 to 6 ounces Roquefort blue cheese, crumbled
  

• Fleur de sel

Directions

• Make 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.
• Assemble 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.

Tools for this recipe

• Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different blue cheese instead of Roquefort?

Gorgonzola or Stilton both work, though the flavor will be milder than Roquefort. The key is using a cheese that melts easily when microwaved. Crumbly, very aged blues may not blend as smoothly, so stick with a creamy variety for the best dressing texture.

How far ahead can I make the dressing?

The dressing keeps in the fridge for up to three days in a sealed container. The vegetables can be prepped and stored separately for the same amount of time. Wait to slice the lettuce until right before serving, since cut iceberg browns and wilts quickly.

Why iceberg lettuce instead of romaine or mixed greens?

Iceberg gives you that cold, snappy crunch that holds up under a thick, creamy dressing. Romaine or mixed greens would wilt fast under all that weight. The thick rounds also create a flat surface that catches the dressing and toppings.

How should I store leftovers?

This salad is best eaten right after assembly, since dressed iceberg gets soggy fast. If you have leftover dressing and vegetables, store them separately in the fridge and assemble fresh portions the next day. The dressing alone keeps well for two to three days.

Do I need a food processor for the dressing?

A food processor gives the smoothest result, but a blender works too. You could also mash the warm cheese with a fork and whisk everything together by hand. The texture will be slightly chunkier, but it still tastes great.