Iceberg Lettuce
with Creamy Blue Cheese Dressing

Serves 4


Although there are many ways to make old-fashioned recipes more contemporary, there are certain recipes that should just stay as they are. This is one of them. In today's world of designer greens and edible flowers, it would be easy to stray, and while that wouldn't be a terrible mistake, it would mean an unnecessary break from the past. Nostalgia notwithstanding, crunchy iceberg lettuce beneath a creamy dressing is a timeless combination worth treasuring. If you must stray toward the 21st century, then try hearts of romaine lettuce instead, or top it with strips of crispy bacon.


1 head iceberg lettuce
1 cup regular or low-fat mayonnaise
1 cup regular or low-fat sour cream
4 ounces blue cheese, such as Maytag Blue,
   crumbled, at room temperature
2 tablespoons fresh lemon juice
Dash of Tabasco sauce
Freshly ground pepper
2 tablespoons finely chopped fresh chives, plus extra for garnish


Cut the lettuce into 4 wedges, and place on individual plates.

In a medium-size bowl, whisk together the remaining ingredients, except the extra chives, until the dressing is creamy but still slightly lumpy from the blue cheese. Spoon a generous amount of dressing over each wedge of lettuce, garnish with the extra chives, and serve immediately. (The dressing can be made 24 hours in advance and refrigerated.)

Buy the Book!


The New American Cheese
Profiles of America's Great Cheesemakers and
Recipes for Cooking with Cheese

By Laura Werlin
Stewart Tabori & Chang, May 2000
Hardback, $35.00
Color photographs throughout
ISBN: 1-55670-990-0
Recipe reprinted by permission.


The New American Cheese



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This page created July 2000

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