Iceberg And Blue Cheese Salad Recipes

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

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.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD

Steps:

• Soak the onions in ice water for at least 20 minutes. Strain.
• Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
• Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
• Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

ICEBERG AND WATERCRESS SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with milk or water to desired consistency.
• Toss iceberg, watercress, and celery in a large bowl and drizzle with dressing.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
• Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

PATRICIA WELLS'S COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE

Steps:

• 1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
• 2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

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 BLUE CHEESE BACON & TOMATO SALAD

Steps:

• To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
• Add remaining ingredients mixing thoroughly.
• Must refrigerate for 24 hours before serving for best flavor.
• For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
• Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
• Serve nice and cold, adding salt and pepper to taste.

ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING

Steps:

• Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.