Best 5 Chopped Iceberg Salad With Roquefort Dressing Recipes
**Chopped Iceberg Salad with Roquefort Dressing: A Refreshing and Savory Treat**
Indulge in a symphony of flavors with our Chopped Iceberg Salad, a refreshing and delectable dish perfect for any occasion. This salad features crisp iceberg lettuce, crumbled Roquefort cheese, and a tangy dressing made with mayonnaise, sour cream, and a hint of Worcestershire sauce. With its vibrant colors and contrasting textures, this salad is a feast for the eyes and the palate. Not only is it incredibly delicious, but it's also incredibly easy to make, ensuring that you can enjoy this culinary delight without spending hours in the kitchen.
**Key Ingredients and Substitutions:**
* Iceberg Lettuce: This is the base of the salad, providing a crunchy and refreshing texture. You can substitute romaine lettuce or butterhead lettuce if desired.
* Roquefort Cheese: This pungent and flavorful cheese adds a distinctive touch to the salad. If you prefer a milder flavor, you can use blue cheese or Gorgonzola instead.
* Mayonnaise: This ingredient helps to create a creamy and rich dressing. You can use Greek yogurt or sour cream as a healthier alternative.
* Sour Cream: This adds a tangy flavor and helps to balance the richness of the mayonnaise. You can omit this ingredient if you prefer a lighter dressing.
* Worcestershire Sauce: This ingredient adds a subtle savory flavor to the dressing. You can use soy sauce or fish sauce as a substitute.
**Recipe Variations:**
* Add some chopped bacon or crumbled hard-boiled eggs for an extra protein boost.
* Incorporate sliced almonds or walnuts for a nutty crunch.
* Top the salad with grilled or roasted chicken or shrimp for a heartier meal.
* Experiment with different types of greens, such as spinach, kale, or arugula, to create a more varied salad.
CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE
Steps:
- For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
- For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)
This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor.
Provided by januarybride
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
- Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
- Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
- Serve with more dressing on the side.
ICEBERG SALAD WITH ROQUEFORT DRESSING & BACON
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
Provided by Jennifer Joyce
Categories Side dish, Vegetable
Time 30m
Number Of Ingredients 13
Steps:
- Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.
- To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.
Nutrition Facts : Calories 208 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
CHEF'S SALAD WITH ROQUEFORT DRESSING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Place lettuces in a large bowl. Add ham, turkey, bacon, tomatoes, radishes, cheese, and avocado; season with salt and pepper. Drizzle with vinaigrette, and gently toss to combine. Serve immediately.
Nutrition Facts : Calories 353 g, Fat 18 g, Fiber 3 g, Protein 36 g
Tips:
- For the best flavor, use fresh, crisp iceberg lettuce. Avoid lettuce that is wilted or has brown spots.
- To make the salad ahead of time, prepare the dressing and store it in the refrigerator for up to 3 days. When ready to serve, toss the salad with the dressing and serve immediately.
- If you don't have Roquefort cheese, you can substitute another blue cheese, such as Gorgonzola or Stilton.
- Add some crumbled bacon or chopped walnuts to the salad for extra flavor and crunch.
- Serve the salad with grilled chicken or fish for a complete meal.
Conclusion:
This Chopped Iceberg Salad with Roquefort Dressing is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. The combination of crisp iceberg lettuce, tangy Roquefort dressing, and salty bacon is sure to please everyone at the table. Plus, it's a quick and easy salad to make, so you can have it on the table in no time.
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