New This Month

Iceberg Hearts with Blue Cheese Vinaigrette

Blue cheese provides a needed spark to basic iceberg lettuce here.

  • Servings: 4

Photography: Beatriz da Costa

Source: Martha Stewart Living, December/January 1999


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


  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.

Cook's Notes

Use the tines of a fork to crumble the blue cheese. For the dressing, you can also place the mustard, vinegar, salt, pepper, and oil in the bowl of a food processor; combine, and then stir in half the blue cheese.

Reviews Add a comment

  • 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