Iceberg Hearts with Blue Cheese Vinaigrette
"Very simple, very fresh salad with homemade dressing. Yum. A nice addition to a more complicated meal."
photo by Andi Longmeadow Farm
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 tablespoons champagne vinegar or 1 1/2 tablespoons white wine vinegar
- 2 ounces blue cheese, crumbled
- 1⁄4 cup olive oil
- coarse salt
- fresh ground black pepper
- 1⁄2 head iceberg lettuce, cut in 2 wedges
directions
- Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
- Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this last night exactly as written but added about 1/2-1 teaspoon of sugar to cut some of the tartness (we like ours a little sweeter). It was a _wonderful_ Vinaigrette! Thank you for such a wonderful recipe. -
Haven't run across your recipes for awhile and am sure glad I did. I was playing a tag game for recipes that hadn't been reviewed and were more then 3 years old, and for the life of me, I cannot understand why this hadn't been reviewed before! A complex taste of blue cheese and the nice bite of vinegar with iceberg hearts and total package here. I followed this exactly, and didn't change anything. I just enjoyed it under the shade of the big maple tree and let the breeze come up from the valley below. Thanks for sharing! Made for *Bargain Basement* tag game August 2009
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
