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Iceberg Lettuce with Blue-Cheese Dressing and Toasted Almonds

The classic combination of iceberg lettuce and blue cheese is enlivened with tart Granny Smith apple cubes and the nutty flavor of toasted almonds.

  • Servings: 4

Source: Martha Stewart Living, October 2003


  • 2 ounces whole shelled almonds
  • 4 1/2 ounces blue cheese, crumbled
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/3 cup buttermilk
  • 1 1/2 tablespoons olive oil
  • Freshly ground pepper
  • 1 head iceberg lettuce, cut into 4 wedges
  • 1 Granny Smith apple, cored and cut into 1/2-inch cubes


  1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop. Set aside.

  2. In a medium bowl, whisk together cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.

  3. Break each lettuce wedge in half. Divide among four plates; top with apple. Spoon dressing over each serving. Garnish with almonds; serve immediately.

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