Feb 3, 2010
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Iceberg Salad with Blue Cheese Vinaigrette

When making the vinaigrette for this bright-tasting, herb-flecked salad, use a crumbly blue cheese like cabrales or valdéon from Spain; creamier kinds like saga blue will melt into the dressing.
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iceberg salad Enlarge Image Credit: André Baranowski
SERVES 6

INGREDIENTS:

FOR THE VINAIGRETTE:
8 tbsp. extra-virgin olive oil
2½ tsp. cracked black peppercorns
2 shallots, finely chopped
5 tbsp. red wine vinegar
8 oz. blue cheese, crumbled
Kosher salt, to taste

FOR THE SALAD:
3 radishes, thinly sliced
2 red chiles, preferably fresno or holland, stemmed, seeded, and thinly sliced lengthwise
1 head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 3"-wide pieces
½ English cucumber, halved and cut into half moons
¼ cup tarragon leaves
¼ cup flat-leaf parsley leaves
¼ cup chervil leaves
10 chives, cut into 1" pieces

INSTRUCTIONS:

1. Make the vinaigrette: Heat 2 tbsp. oil in a 10" skillet over medium heat. Add peppercorns and shallots and cook until shallots are soft, about 5 minutes. Stir in vinegar and remove pan from heat; let cool. Put 2/3 of the cheese into a medium bowl; add vinegar mixture and remaining oil. Season with salt; stir gently. Let sit at room temperature for at least 30 minutes.

2. Make the salad: Fill a large bowl with ice water. Add radishes, chiles, lettuce, and cucumbers and submerge. Let sit for 5 minutes to crisp; drain and dry in a salad spinner. Transfer vegetables to a bowl; toss with tarragon, parsley, and reserved vinaigrette. Serve sprinkled with remaining cheese along with chervil and chives.
iceberg salad

This article was first published in Saveur in Issue #120

Ratings & Reviews (2)

noAvatar
Very nice and fragrant salad dressing...just what I needed for another cold winter day!
noAvatar
This is a very attractive salad with some great flavors going on.
Iceberg Salad with Blue Cheese Vinaigrette 4 5 1 2

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