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 | RecipeSavants.com PT50M Serves 6 Ingredients: 8 Tablespoons Extra-Virgin Olive Oil 2.5 Teaspoons Cracked Black Peppercorns 2 Shallots 5 Tablespoons Red Wine Vinegar 0.5 Pound Blue Cheese 0.125 Teaspoons Kosher Salt 3 Radishes 2 Red Chiles 1 Head Iceberg Lettuce 0.5 English Cucumber 0.25 Cup Tarragon Leaves 0.25 Cup Flat-Leaf Parsley Leaves 0.25 Cup Chervil Leaves 10 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.

All Rights Reserved, Copyright of RecipeSavants 2020

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share