Barefoot Contessa Crunchy Iceberg Salad With Creamy Blue Cheese

Barefoot Contessa Crunchy Iceberg Salad with Creamy Blue Cheese is made with Roquefort blue cheese, mayonnaise, Greek yogurt, celery, radishes, and scallions. This recipe creates a crisp and flavorful iceberg salad with a rich, creamy dressing. It takes about 15 minutes to prepare and serves 4.

Barefoot Contessa Crunchy Iceberg Salad with Creamy Blue Cheese Ingredients

FOR THE DRESSING

• 4 ounces Roquefort blue cheese, crumbled
• ⅔ cup good mayonnaise, such as Hellmann’s or Best Foods
• ⅓ cup plain Greek yogurt
• 1 tablespoon sherry vinegar
• Kosher salt and freshly ground black pepper

FOR THE SALAD

• 4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick
• 6 radishes, trimmed and sliced into thin rounds
• 5 scallions, trimmed, white and green parts sliced ¼ inch thick
• 1 large head iceberg lettuce, wilted outer leaves removed
• 4 to 6 ounces Roquefort blue cheese, crumbled
• Fleur de sel

How To Make Barefoot Contessa Crunchy Iceberg Salad with Creamy Blue Cheese

1. Warm the Blue Cheese: Place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds until it begins to melt.
2. Blend the Dressing: In a food processor, combine the mayonnaise, yogurt, melted blue cheese, sherry vinegar, ½ teaspoon salt, and ¼ teaspoon pepper; process until smooth.
3. Mix Vegetables: In a bowl, mix the sliced celery, radishes, and scallions.
4. Prepare the Lettuce: Slice the head of lettuce across to make four ¾-inch-thick round disks and place each on a plate.
5. Assemble the Salad: Spoon dressing over each lettuce disk, top with the vegetable mixture, add crumbled blue cheese, sprinkle with fleur de sel and pepper, and serve.

Recipe Tips

• Use High-Quality Blue Cheese: Roquefort adds a sharp, tangy flavor—use authentic for best results.
• Chill the Dressing: Let the dressing sit in the fridge to enhance flavor and thicken slightly.
• Slice Vegetables Evenly: Uniform slices ensure each bite has balanced texture.
• Prep Ahead: Vegetables and dressing can be made in advance for quick assembly.
• Serve Cold: Keep lettuce and ingredients chilled for maximum crunch and freshness.

What To Serve With Iceberg Salad

This crisp salad pairs well with grilled steaks, roasted chicken, garlic bread, or a hearty soup like potato or tomato bisque. It also complements pasta dishes for a balanced meal.

How To Store Iceberg Salad

Refrigerate: Store the dressing in an airtight container and prepped vegetables in a separate covered bowl for up to 2 days.
Freeze: Not recommended; the texture of the lettuce and dressing will degrade.

Iceberg Salad Nutrition Facts

• Calories: 320
• Total Fat: 28g
• Saturated Fat: 9g
• Carbohydrates: 7g
• Sugar: 3g
• Protein: 8g
• Sodium: 520mg

FAQs

Can I use a different type of blue cheese?
Yes, Gorgonzola or Stilton are good substitutes if Roquefort is unavailable.

Is Greek yogurt necessary?
It adds creaminess and tang, but sour cream can be used as a substitute.

Can I make this salad ahead?
Yes, prep all ingredients ahead but assemble just before serving to keep it crisp.

What if I don’t have a food processor?
You can whisk the dressing by hand, though it may be slightly chunkier.

How do I keep iceberg lettuce from browning?
Wrap cut sections in a damp paper towel and store in an airtight container.

Try More Recipes:

• Barefoot Contessa Warm Fig & Arugula Salad
• Barefoot Contessa Caesar Salad With Blue Cheese & Bacon
• Barefoot Contessa Roast Chicken With Bread & Arugula Salad