Friday, December 31, 2010
HAPPY NEW YEAR & HAPPY EATING
ICEBERG LETTUCE WITH BLEU CHEESE VINAIGRETTE DRESSING
SALAD IS EASY WHEN YOU DON’T HAVE TO CHOP OR TEAR ANY GREENS. JUST QUARTER A HEAD OF ICEBERG LETTUCE AND TOP WITH A ZESTY BLEU CHEESE VINAIGRETTE
3 tablespoons white-wine vinegar 1 small shallot, finely chopped
1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
¼ cup crumbled blue cheese (1 ounce) Coarse salt and freshly ground pepper
1 head iceberg lettuce, quartered into wedges
1. Whisk together vinegar, shallot, and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Whisk in half the blue cheese. Season with salt.
2. Arrange lettuce wedges on a platter. Drizzle with vinaigrette. Sprinkle with remaining blue cheese, and season with pepper.