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 | 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.

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