Iceberg Salad with Blue Cheese Dressing is a fabulous salad to serve as an impressive first course when you have company, since it’s so easy to make. Whip up the dressing and chill the lettuce the day before. Just cut the head into wedges and assemble the salad before guests come to the table.
Since this is such a rich salad, you could serve it as the main course for a light supper, with hunks of baguette on the side.
It used to be that “salad,” meant iceberg lettuce. Today, with so many sophisticated and more intensely-flavored varieties of baby greens, iceberg lettuce has been consigned to the role of leaf backdrop in burger buns.
Iceberg is enjoying a mini-comeback. Its mild taste and its ability to get totally crisp (we’ll show you how), makes it the prefect foil for rich and pungent blue cheese.
Ingredients
Iceberg lettuce head/Null
1 (Null)
Mayonnaise/Null
1⁄2 Cup (8 tbs) (Null)
Sour cream/Null
1⁄2 Cup (8 tbs) (Null)
Worcestershire sauce/Null
3 Drop (Null)
Crumbled blue cheese/Null
1⁄2 Cup (8 tbs) (Null)
Milk/Null
4 Tablespoon (Null)
Kosher salt/Null
To Taste (Null)
Ground black pepper/Null
To Taste (Null)
Cherry tomatoes/Null
10 , halved (Null)
Cooked bacon slices/Null
4 (Null)
Nutrition Facts
Serving size
Calories 374 Calories from Fat 318
% Daily Value*
Total Fat 36 g54.7%
Saturated Fat 9.5 g47.6%
Trans Fat 0 g
Cholesterol 55.3 mg18.4%
Sodium 660.5 mg27.5%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.2 g4.7%
Sugars 4.4 g
Protein 8 g16.1%
Vitamin A 18.8%
Vitamin C 15.2%
Calcium 15.7%
Iron 2.2%
*Based on a 2000 Calorie diet
Directions
Rap lettuce on the countertop, core side down, to dislodge core. Twist out core. Put head under the faucet, core side up, and run cold water into the hole to rinse leaves thoroughly. Turn head upside down and shake to drain. Set on a plate or tray to drain for about 10 minutes, then put head in a plastic bag and refrigerate a few hours or overnight until leaves are crisp and crunchy.
In the meantime, mix together mayonnaise, sour cream and Worcestershire sauce. Gently stir in blue cheese. If mixture seems too thick, add milk ad needed. Dressing should be thick, but not stiff. Season with salt and pepper. Refrigerate until ready to serve.
Remove chilled lettuce from the refrigerator and cut into quarters to make four wedges. Put each wedge on a salad plate and drizzle with dressing. (Depending upon the size of your lettuce wedge, you may not need all the dressing.) Scatter tomatoes on the plate and top wedges with bacon, dividing equally. Serve immediately.
Note: If you have any dressing left over, use it to top baked potato the next day. Or make this dressing without the milk and serve it as a dip for veggies.
Editors Review
Lettuce salad or lettuce in salad is rightly enjoyable and here is one such salad recipe. Watch Chef David Hu showing how to make Iceberg Salad with lettuce and topping it with Blue Cheese Dressing. Makes an ideal after dinner salad with flavor and texture!
