Give your usual iceberg salad an upgrade with this exciting recipe! Blend torn iceberg lettuce leaves with the traditional cucumber and radish slices. Add a blast of flavor with red chilies, and other savory herbs, like tarragon. All the different colors in the salad are pleasant for the eyes and palate! Serve it with a homemade vinaigrette that is seasoned with peppercorns, shallots, and a tangy blue cheese. Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Iceberg Salad With Blue Cheese Vinaigrette Iceberg Salad With Blue Cheese Vinaigrette Recipe | CHEFBear.net PT50M Serves 6 8 Tablespoons Extra-Virgin Olive Oil 2 1/2 Teaspoons Cracked Black Peppercorns 2 N/A Shallots 5 Tablespoons Red Wine Vinegar 1/2 Pound Blue Cheese 1/8 Teaspoons Kosher Salt 3 N/A Radishes 2 N/A Red Chiles 1 N/A Head Iceberg Lettuce 1/2 N/A English Cucumber 1/4 Cup Tarragon Leaves 1/4 Cup Flat-Leaf Parsley Leaves 1/4 Cup Chervil Leaves 10 N/A Chives Heat 2 tablespoons oil over medium heat in a 10-inch skillet. Sauté shallot and peppercorns for 5 minutes. Add vinegar and remove the skillet from the heat. Mix 2/3 of the cheese in a bowl along with shallot mixture. Season the mixture with salt and let it stay for 30 minutes. Fill a large bowl with ice cold water. Add chiles, cucumber, lettuce and radishes to the water and let it sit for 5 minutes. Drain the vegetables and dry them in a salad spinner. Toss the vegetables with tarragon, parsley and vinaigrette in a large bowl. Top the salad with remaining cheese, chives, chervil, and serve.

Iceberg Salad With Blue Cheese Vinaigrette

Iceberg Salad With Blue Cheese Vinaigrette Recipe


Give your usual iceberg salad an upgrade with this exciting recipe! Blend torn iceberg lettuce leaves with the traditional cucumber and radish slices. Add a blast of flavor with red chilies, and other savory herbs, like tarragon. All the different colors in the salad are pleasant for the eyes and palate! Serve it with a homemade vinaigrette that is seasoned with peppercorns, shallots, and a tangy blue cheese.

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Recipe Information

Flavor Profile

American

Protein

Dairy,Vegetables

Category

Salads

Serves

6

Total Time

50 Minutes

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Ingredients

      • 8 Tablespoons Extra-Virgin Olive Oil
      • 2 1/2 Teaspoons Cracked Black Peppercorns
      • 2 Shallots (Finely Chopped)
      • 5 Tablespoons Red Wine Vinegar
      • 1/2 Pound Blue Cheese (Crumbled)
      • 1/8 Teaspoons Kosher Salt
      • 3 Radishes (Thinly Sliced)
      • 2 Red Chiles (Stemmed, Seeded, & Thinly Sliced Lengthwise)
      • 1 Head Iceberg Lettuce (Cored, Outermost Leaves Discarded, Inner Leaves Torn Into 3"-Wide Pieces)
      • 1/2 English Cucumber (Halved & Cut Into Half Moons)
      • 1/4 Cup Tarragon Leaves
      • 1/4 Cup Flat-Leaf Parsley Leaves
      • 1/4 Cup Chervil Leaves
      • 10 Chives (Roughly Chopped)

Directions

  1. Heat 2 tablespoons oil over medium heat in a 10-inch skillet. Sauté shallot and peppercorns for 5 minutes. Add vinegar and remove the skillet from the heat.
  2. Mix 2/3 of the cheese in a bowl along with shallot mixture. Season the mixture with salt and let it stay for 30 minutes.
  3. Fill a large bowl with ice cold water. Add chiles, cucumber, lettuce and radishes to the water and let it sit for 5 minutes.
  4. Drain the vegetables and dry them in a salad spinner.
  5. Toss the vegetables with tarragon, parsley and vinaigrette in a large bowl. Top the salad with remaining cheese, chives, chervil, and serve.



Nutrition & Cost Facts

Calories

343 kcal

Carbs

9 g

Fat

30 g

Protein

10 g

Cost Per Serving

$1.92

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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