Iceberg Salad with Blue Cheese Vinaigrette

Name: Iceberg Salad with Blue Cheese Vinaigrette
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 8 tbsp. extra-virgin olive oil; 2 1 ⁄ 2 tsp. cracked black peppercorns; 2 shallots, finely chopped; 5 tbsp. red wine vinegar; 8 oz. blue cheese, crumbled; Kosher salt, to taste; 3 radishes, thinly sliced; 2 red chiles, preferably fresno or holland, stemmed, seeded, and thinly sliced lengthwise; 1 head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 3"-wide pieces; 1 ⁄ 2 English cucumber, halved and cut into half moons; 1 ⁄ 4 cup tarragon leaves; 1 ⁄ 4 cup flat-leaf parsley leaves; 1 ⁄ 4 cup chervil leaves; 10 chives, cut into 1" pieces

Serves
serves 6

ANDRE BARANOWSKI

When making the vinaigrette for this bright-tasting, herb-flecked salad, use a crumbly blue cheese like cabrales or valdeon from Spain; creamier kinds like saga blue will melt into the dressing.

Ingredients

For the Vinaigrette

8 tbsp. extra-virgin olive oil
2 ¹⁄₂ tsp. cracked black peppercorns
2 shallots, finely chopped
5 tbsp. red wine vinegar
8 oz. blue cheese, crumbled
Kosher salt, to taste

For the Salad

3 radishes, thinly sliced
2 red chiles, preferably fresno or holland, stemmed, seeded, and thinly sliced lengthwise
1 head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 3"-wide pieces
¹⁄₂ English cucumber, halved and cut into half moons
¹⁄₄ cup tarragon leaves
¹⁄₄ cup flat-leaf parsley leaves
¹⁄₄ cup chervil leaves
10 chives, cut into 1" pieces

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Instructions

Step 1

Make the vinaigrette: Heat 2 tbsp. oil in a 10" skillet over medium heat. Add peppercorns and shallots and cook until shallots are soft, about 5 minutes. Stir in vinegar and remove pan from heat; let cool. Put 2⁄3 of the cheese into a medium bowl; add vinegar mixture and remaining oil. Season with salt; stir gently. Let sit at room temperature for at least 30 minutes.

Step 2

Make the salad: Fill a large bowl with ice water. Add radishes, chiles, lettuce, and cucumbers and submerge. Let sit for 5 minutes to crisp; drain and dry in a salad spinner. Transfer vegetables to a bowl; toss with tarragon, parsley, and reserved vinaigrette. Serve sprinkled with remaining cheese along with chervil and chives.

Make the vinaigrette: Heat 2 tbsp. oil in a 10" skillet over medium heat. Add peppercorns and shallots and cook until shallots are soft, about 5 minutes. Stir in vinegar and remove pan from heat; let cool. Put 2⁄3 of the cheese into a medium bowl; add vinegar mixture and remaining oil. Season with salt; stir gently. Let sit at room temperature for at least 30 minutes.
Make the salad: Fill a large bowl with ice water. Add radishes, chiles, lettuce, and cucumbers and submerge. Let sit for 5 minutes to crisp; drain and dry in a salad spinner. Transfer vegetables to a bowl; toss with tarragon, parsley, and reserved vinaigrette. Serve sprinkled with remaining cheese along with chervil and chives.