Recipe: Updated Iceberg Salad with Creamy Blue Cheese Dressing

Updated Iceberg Salad

Sometimes, you just crave the crunch of Iceberg lettuce. This bold-flavored combination is hard not to like.

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 tablespoon balsamic vinegar
4 ounces crumbled blue cheese, e.g., Stilton or Gorgonzola
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Salad:
2 heads Iceberg lettuce, halved and rinsed under cold running water, drained well
2 hard cooked eggs, peeled and chopped
1/2 cup crisp bacon, about 4 strips
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/3 cup California raisins

Dressing:
In a mixing bowl, gently combine the mayonnaise, sour cream, Worcestershire, vinegar, blue cheese and chives. Don't over mix. The dressing should have a chunky consistency.

Salad:
Remove cores from the lettuce with a sharp knife and discard. Pull out a few of the inner leaves from each half-head to form a shallow bowl. (Reserve leaves that were removed for another use.) Arrange halves on 4 individual salad plates.

Divide the blue cheese dressing among the 4 lettuce halves. Toss remaining salad ingredients together in a small bowl divide and spoon the mixture equally onto the dressed salads. Serve immediately.

Servings: 4
by: Chef Roy Harland
Source: California Raisin Marketing Board