ICEBERG LETTUCE SALAD

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Iceberg Lettuce Salad image

Provided by Katie Lee Biegel

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces crumbled blue cheese, at room temperature
1/3 cup vegetable oil
2/3 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon hot sauce, such as Crystal or Louisiana, plus more if desired
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, cut into quarters through the equator (circular slices)
1 cup cherry tomatoes, cut into quarters
6 slices cooked bacon, crumbled or chopped into pieces
1/4 cup thinly sliced chives

Steps:

  • For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
  • For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

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