CHOPPED ICEBERG SALAD WITH ROQUEFORT DRESSING

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Chopped Iceberg Salad with Roquefort Dressing image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup crumbled Roquefort cheese (about 2 ounces)
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, chopped
1 Persian or kirby cucumber, halved lengthwise and thinly sliced
2 hard-boiled eggs, peeled and roughly chopped
1 cup shredded carrots
1/2 cup grape tomatoes, halved

Steps:

  • Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
  • Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

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