Iceberg Wedge with Blue Cheese-Lemon Vinaigrette

Name: Iceberg Wedge with Blue Cheese-Lemon Vinaigrette
Yield: serves 6
Ingredients: 1 head iceberg lettuce, core removed; Blue Cheese–Lemon Vinaigrette (recipe follows); 1 large tomato, diced; 2 ounces hazelnuts (about 1/2 cup), lightly toasted (page 195) and roughly chopped; 6 ounces blue cheese, crumbled (1 1/4 cups); Freshly ground black pepper, to taste; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons rice vinegar; 1/2 cup extra-virgin olive oil; 2 1/2 ounces blue cheese, crumbled (about 1/2 cup); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; (makes about 1 cup)

December 22, 2011

TRADITIONAL ICEBERG WEDGE SALADS arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.

Recipe notes

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