TRADITIONAL ICEBERG WEDGE SALADS arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.
Recipe information
Yield
serves 6
Ingredients
1 head iceberg lettuce, core removed
Blue Cheese–Lemon Vinaigrette (recipe follows)
1 large tomato, diced
2 ounces hazelnuts (about 1/2 cup), lightly toasted (page 195) and roughly chopped
6 ounces blue cheese, crumbled (1 1/4 cups)
Freshly ground black pepper, to taste
Blue Cheese–Lemon Vinaigrette
2 tablespoons freshly squeezed lemon juice
2 tablespoons rice vinegar
1/2 cup extra-virgin olive oil
2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
(makes about 1 cup)
Preparation
Step 1
Cut the head of lettuce in half by slicing it from the top to the bottom. Cut each half into 3 wedges.
Step 2
Drizzle 2 to 3 tablespoons of dressing over each wedge, and then layer the tomato, hazelnuts, blue cheese, and pepper on top. Serve cold.
Blue Cheese–Lemon Vinaigrette
Step 3
In a small bowl, whisk together the lemon juice, rice vinegar, and olive oil. Add the blue cheese and mash it with the whisk to break it up. Season the dressing with the salt and pepper and whisk to emulsify. The blue cheese should be well blended into the dressing.
