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Iceberg Hearts with Blue Cheese Vinaigrette

  • servings: 4
Photography: Beatriz da Costa

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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. Step 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. Step 2

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

Source
Martha Stewart Living, December/January 1999/2000

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Reviews (2)

  • 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!

  • 29 Nov, 2007

    LOVE BLUE CHEESE AND THIS IS GREAT