Iceberg and Blue-Cheese Salad

Name: Iceberg and Blue-Cheese Salad
Yield: 6 servings
Ingredients: 1 tight head iceberg lettuce (about 1 ¼ pounds); 3 ripe tomatoes (about 1 ¼ pounds); 1 4 ½-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort); 1 ½ tablespoons Dijon-style mustard; ¾ teaspoon salt; ¾ teaspoon freshly ground black pepper; 2 tablespoons red-wine vinegar; 6 tablespoons canola or corn oil

By Jacques Pépin

Published September 15, 1992

Total Time: 10 minutes
Rating: 3(5)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; For a Simple End to Summer, It's Fish the Light Basque Way

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

1 tight head iceberg lettuce (about 1 ¼ pounds)
3 ripe tomatoes (about 1 ¼ pounds)
1 4 ½-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort)
1 ½ tablespoons Dijon-style mustard
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons red-wine vinegar
6 tablespoons canola or corn oil

Ingredient Substitution Guide

Preparation

Step 1
Discard any damaged outer leaves from the head of lettuce and cut it into 6 wedges. Core the tomatoes and cut each into six wedges.
Step 2
Arrange a wedge of lettuce and three wedges of tomato on each of six salad plates. Crumble the cheese and sprinkle it over the lettuce and tomatoes on each plate.
Step 3
Mix the mustard, salt, pepper, vinegar and oil in a bowl to make the dressing. (Don't worry if the ingredients separate; the mixture is not intended to be homogenized.) Spoon the dressing over the lettuce and tomatoes, and serve immediately.