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.
RecipeSavants.comGive 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, RecipesDairy,VegetablesAmericanIceberg Salad With Blue Cheese VinaigrettePT50MServes 6
Ingredients:
8 Tablespoons Extra-Virgin Olive Oil2.5 Teaspoons Cracked Black Peppercorns2 Shallots5 Tablespoons Red Wine Vinegar0.5 Pound Blue Cheese0.125 Teaspoons Kosher Salt3 Radishes2 Red Chiles1 Head Iceberg Lettuce0.5 English Cucumber0.25 Cup Tarragon Leaves0.25 Cup Flat-Leaf Parsley Leaves0.25 Cup Chervil Leaves10 ChivesHeat 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.