Iceberg Hearts with Blue Cheese Vinaigrette

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

Martha Stewart Living, December/January 1999

Gallery

Credit: Beatriz da Costa

Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (2)

Martha Stewart Member
01/27/2011
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!
Martha Stewart Member
11/29/2007
LOVE BLUE CHEESE AND THIS IS GREAT
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