CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Crunchy Iceberg Salad with Creamy Blue Cheese image

Provided by Ina Garten

Time 20m

Yield 4 servings

Number Of Ingredients 11

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4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper
4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced 1/4 inch thick
1 large head iceberg lettuce, wilted outer leaves removed
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel

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.