Iceberg Wedge with Blue Cheese-Lemon Vinaigrette Recipe

Name: Iceberg Wedge with Blue Cheese-Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head iceberg lettuce, core removed; Blue CheeseLemon 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)

Servings: persons

1 head iceberg lettuce, core removed
Blue CheeseLemon 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)

1
Cut the head of lettuce in half by slicing it from the top to the bottom.
2
Cut each half into 3 wedges.
3
Drizzle 2 to 3 tablespoons of dressing over each wedge, and then layer the tomato, hazelnuts, blue cheese, and pepper on top.
4
Serve cold.
5
In a small bowl, whisk together the lemon juice, rice vinegar, and olive oil.
6
Add the blue cheese and mash it with the whisk to break it up.
7
Season the dressing with the salt and pepper and whisk to emulsify.
8
The blue cheese should be well blended into the dressing.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head iceberg lettuce, core removed, Blue CheeseLemon Vinaigrette (recipe follows), 1 large tomato, diced, 2 ounces hazelnuts (about 1/2 cup), lightly toasted (page 195) and roughly chopped, and more.

Yes, Iceberg Wedge with Blue Cheese-Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Iceberg Wedge with Blue Cheese-Lemon Vinaigrette

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