Iceberg Salad with Homemade Blue Cheese Dressing - Super simple yet very elegant, this salad can be prepared ahead of time and assembled right before serving. And the homemade blue cheese dressing is one of the best IÃ¢â¬â¢ve ever had!
4 oz blue cheese, crumbled
⅔ cup mayonnaise
⅓ cup plain Greek yogurt
1 tablespoon red wine vinegar
salt and freshly ground pepper
6 radishes, trimmed and thinly sliced into rounds
5 green onions, white and green parts cut into Â¼â thick pieces
4 celery stalks from the center of the bunch, cleaned and sliced into Â¼â thick slices
1 large heat of iceberg lettuce, wilted outer leaves removed
4 to 6 oz blue cheese, crumbled
fleur de sel and freshly ground pepper
Make the Dressing
Place the blue cheese in a bowl and microwave for 15-20 seconds, until it is starting to melt.
In a food processor or blender, combine the mayonnaise, yogurt, vinegar and melted blue cheese. Process until the dressing is smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
Make the Salad
Combine the radishes, green onions and celery in a bowl.
Cut the lettuce into four Â¾â slices. Place each disc on a dinner plate. Spoon some of the dressing on top of each of the discs of lettuce. Top with Â¼ of the vegetables. Sprinkle with the blue cheese and season with the fleur de sel and freshly ground pepper.
To Make Ahead:
Prepare the dressing and refrigerate until ready to serve the salads. Combine the radishes, green onions and celery and refrigerate. When ready to serve, cut the lettuce and assemble the salads.