Under 30 Minutes

Iceberg Lettuce with Blue Cheese Vinaigrette

Salad is easy when you don't have to chop, shred, or tear any greens. Just quarter a head of iceberg lettuce, and top with a zesty blue cheese vinaigrette.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Tara Donne

Source: Martha Stewart Living, August 2010


  • 3 tablespoons white-wine vinegar
  • 1 small shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup crumbled blue cheese (1 ounce)
  • Coarse salt and freshly ground pepper
  • 1 head iceberg lettuce, quartered into wedges


  1. Whisk together vinegar, shallot, and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Whisk in half the blue cheese. Season with salt.

  2. Arrange lettuce wedges on a platter. Drizzle with vinaigrette. Sprinkle with remaining blue cheese, and season with pepper.


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