Crispy Iceberg Lettuce in a Creamy Blue Cheese Dressing
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 558, total fat 50 G., saturated fats 17 G., proteins 18 G., carbohydrates 12 G., fiber 4 G., cholesterol 66 mg, sodium 1026 mg, sugar 6 G.
Calories 558, total fat 50 G., saturated fats 17 G., proteins 18 G., carbohydrates 12 G., fiber 4 G., cholesterol 66 mg, sodium 1026 mg, sugar 6 G.
A head of iceberg lettuce is cut into serving discs and served with a thick, savory blue cheese sauce. Ina Garten tops each serving with sliced radish, celery, and green onions. The salad is incredibly juicy and crisp, and looks impressive, just like something you'd expect from a restaurant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Refueling
- 110 g crumbled blue cheese
- 2/3 cup good mayonnaise
- 1/3 cup plain Greek yogurt
- 1 tbsp sherry vinegar
- Coarse salt and freshly ground black pepper
Salad
- 4 tender inner stalks celery, trimmed and cut into 0.5cm thick pieces.
- 6 radishes, peeled and thinly sliced
- 5 green onions, cut into 0.5 cm wide pieces.
- 1 large head iceberg lettuce, wilted outer leaves removed
- 110–170 g crumbled blue cheese
- Fleur de sel and ground black pepper
We recommend
Recipes with similar ingredients: iceberg lettuce, celery, radish, green onions, Roquefort cheese, salt fleur de sel, sherry vinegar, yogurt
Cooking the dish according to the recipe:
- Refueling:
Place 110g of blue cheese in a small bowl and microwave for 15 seconds until it begins to melt. - In the bowl of a food processor fitted with a steel blade, combine the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth.
- Salad:
Combine celery, radishes, and green onions in a bowl. Slice a whole head of lettuce crosswise into four 2-cm-thick round discs and arrange each on a large platter. - Drizzle the salad pieces with the dressing and top with a quarter of the vegetable mixture. Divide the remaining crumbled blue cheese among the plates; season with salt and pepper and serve.
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