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Iceberg Hearts with Blue Cheese Vinaigrette

  • Servings: 4
Iceberg Hearts with Blue Cheese Vinaigrette

Photography: Beatriz da Costa

Source: Martha Stewart Living, December/January 1999/2000

Ingredients

  • 1 tablespoon Dijon mustard
  • 3 tablespoons champagne or white-wine vinegar
  • 4 ounces good-quality blue cheese, crumbled
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 head iceberg lettuce, cut into 4 wedges

Directions

  1. Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.

  2. Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.

Reviews (2)

  • bakeaholic2 27 Jan, 2011

    OMG! This is a great alternative to a sandwich. I substitute gorgonzola for blue cheese, and sometimes spicy or creole mustard for dijon. I cannot eat wheat or grain foods, so this is fantastic for picnics or a quick bite at home. Yummy!

  • mmsrjs 29 Nov, 2007

    LOVE BLUE CHEESE AND THIS IS GREAT

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