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Crunchy Iceberg Salad with Creamy Blue Cheese

Photo: Quentin Bacon

  • For the Dressing:
  • 4 ounces Roquefort blue cheese, crumbled
  • ⅔ cup good mayonnaise, such as Hellmann’s or Best Foods
  • ⅓ cup plain Greek yogurt
  • 1 tablespoon sherry vinegar
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick
  • 6 radishes, trimmed and sliced into thin rounds
  • 5 scallions, trimmed, white and green parts sliced ¼ inch thick
  • 1 large head iceberg lettuce, wilted outer leaves removed
  • 4 to 6 ounces Roquefort blue cheese, crumbled
  • Fleur de sel

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.

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.

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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