Iceberg Wedge Salad with Blue Cheese Recipe

Name: Iceberg Wedge Salad with Blue Cheese
Prep time: 20 min
Total time: 20 min
Yield: 2 - 4
Ingredients: 1 cup bleu cheese; 1/2 cup mayonaise; 1/2 cup creme fraiche; 2 teaspoons fresh lemon juice; 1 teaspoon Tabasco; 1 tablespoon sherry vinegar; 1 head iceberg lettuce; 1 cup walnuts, toasted and crumbled; 4 slices bacon, cooked and crumbled; 2 stalks celery, thinly sliced; 1 pint cherry tomatoes, quartered; 1 bunch chervil; 1 bunch tarragon, leaves picked; Salt and ground white pepper to taste

Ingredients

1 cup bleu cheese
1/2 cup mayonaise
1/2 cup creme fraiche
2 teaspoons fresh lemon juice
1 teaspoon Tabasco
1 tablespoon sherry vinegar
1 head iceberg lettuce
1 cup walnuts, toasted and crumbled
4 slices bacon, cooked and crumbled
2 stalks celery, thinly sliced
1 pint cherry tomatoes, quartered
1 bunch chervil
1 bunch tarragon, leaves picked
Salt and ground white pepper to taste

	PREP TIME 20m	TOTAL TIME 20m
YIELD 2 - 4

Instructions

Crumble half of the blue cheese, and melt remaining in the microwave.
In a medium bowl, whisk together melted cheese, mayonnaise, crème fraîche, lemon juice, Tabasco, and sherry vinegar; season to taste with salt and pepper; chill.
Slice the iceberg head horizontally into four 1 1/2-inch thick discs.
To dress, place iceberg disc on a chilled salad plate and generously spread dressing over top.
Garnish with crumbled blue cheese, walnuts, bacon, celery, tomatoes, chervil and tarragon.

Side Dishes Snacks