Iceberg Lettuce With Blue Cheese Dressing
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1cup yogurt, preferably whole milk
- ½cup crumbled blue cheese
- 1tablespoon freshly squeezed lemon juice, or more as needed
- Salt
- ground black pepper
- 1head iceberg lettuce, cored and cut into 8 wedges
- ½cup toasted and chopped hazelnuts, pecans or walnuts, optional
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
104 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
- Step 2
Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
Private Notes
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Cooking Notes
Dawn
I'm curious how you would wash lettuce and keep intact for wedge.
Lorraine
This is the first recipe by Bittman that I have found less than satisfactory. It simply tastes like yoghurt and blue cheese, nothing special. I intend to make the sauce more complex next time, maybe with the addition of some mayo, less yogurt, some sour cream, and dried mustard.
David
You wash the whole head and peel off the outer leaves. No need to wash it again after it is cut into wedges.
Amber
The salad sauce is virtuous but meh, and after all, it is on iceberg lettuce which is crunchy and has neither taste nor vitamins.
Sarah
A nice, mellow salad... I used gorgonzola, Meyer lemon zest, and toasted pecans, a heavy dose of black pepper, and sea salt - it was still missing something. Might be nice with fresh herbs (tarragon?) and the tanginess of more lemon, maybe the regular variety, not the Meyer...
Susanj
This is very boring and needs a lot more zippy ingredients: Worcestershire sauce, dry mustard, sriracha, tabasco, lots of black pepper, lemon juice. Did anyone even taste this before publishing?
Elizabeth
A little too thick with just yogurt. I added a little milk to thin it out.
Sarah
Perfect in every way. I served it with beef short ribs and baked potato. So glad my store has organic iceberg - I had forgotten how lovely this lettuce is.
Kate
The dressing for this was disappointing. I added some garlic powder but what really saved it was the addition of mayonnaise. I’ll stick to blue cheese dressing recipes that use sour cream and mayonnaise and not yogurt going forward. I cored the lettuce, rinsed, cut into eight pieces, rinsed each section, then set them on a wire rack over a sheet pan to completely drain. Did this several hours before my dinner party and it worked like a charm. Just had to assemble at dinner time.
Stephanie in California
I’m surprised everyone is so down on this, one of my favorite salads. I do use a pre-made blue cheese dressing from our local specialty store so maybe the dressing is the difference.
JeffB
The blue cheese dressing recipe is just a template. Make it your own. Give it time for the flavors to meld. I added 2 tbs of mayo, and a tsp of garlic powder. Delish.
Delise
Very bland as written. Added garlic powder, onion powder, dried herbs (Italian blend), juice of 2 whole lemons, further thinned with water.
lucy
Good. Maybe too yoghurt-y? Would make again.
teb4s
It’s very good. I sliced up some red onions, and tomato on the side. Roasted pecans, made some bacon bits. Delicious
Charisse
I preferred using sour cream as my base rather than yogurt ( though I added a little of it) or mayonnaise (I did not like it here). I may try it exclusively with yogurt just to see.
Donna
I used a domestic blue cheese and my own yogurt from our goat's milk. Both lemon and lime have worked well. It is delicious, particularly with an added drizzle of a good balsamic vinegar.
Nancy Cox
I thought it was blah too so added some sour cream, more lemon and a bit more blue cheese. Otherwise serviceable.
quaasam
Ok nothing special. Better with a mixed salad. Iceberg does not have taste.
Allison
I put this in a class with green bean casserole with french fried onion rings --"fancy" food from the 50's.
Sarah
A nice, mellow salad... I used gorgonzola, Meyer lemon zest, and toasted pecans, a heavy dose of black pepper, and sea salt - it was still missing something. Might be nice with fresh herbs (tarragon?) and the tanginess of more lemon, maybe the regular variety, not the Meyer...
Milagros
you kicked it up four notches! made it ALA Sarah,,,excellente!
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