Iceberg Lettuce with Blue Cheese Vinaigrette
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Martha Stewart Living, August 2010
- Prep Time 5 minutes
- Total Time 5 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
-
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. -
Arrange lettuce wedges on a platter. Drizzle with
vinaigrette. Sprinkle with remaining blue cheese, and
season with pepper.
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