Iceberg and Blue-Cheese Salad

Name: Iceberg and Blue-Cheese Salad
Total time: 10 min
Yield: 6 servings
Ingredients: 1 tight head iceberg lettuce (about 1 1/4 pounds); 3 ripe tomatoes (about 1 1/4 pounds); 1 4 1/2-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort); 1 1/2 tablespoons Dijon-style mustard; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons red-wine vinegar; 6 tablespoons canola or corn oil

By Jacques Pepin

Total Time: 10 minutes
Rating: 3(5)
Comments: Read comments

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Ingredients

Yield:6 servings

1tight head iceberg lettuce (about 1¼ pounds)
3ripe tomatoes (about 1¼ pounds)
14½-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort)
1½tablespoons Dijon-style mustard
¾teaspoon salt
¾teaspoon freshly ground black pepper
2tablespoons red-wine vinegar
6tablespoons canola or corn oil

Ingredient Substitution Guide

Preparation

Step 1
Discard any damaged outer leaves from the head of lettuce and cut it into 6 wedges. Core the tomatoes and cut each into six wedges.
Step 2
Arrange a wedge of lettuce and three wedges of tomato on each of six salad plates. Crumble the cheese and sprinkle it over the lettuce and tomatoes on each plate.
Step 3
Mix the mustard, salt, pepper, vinegar and oil in a bowl to make the dressing. (Don't worry if the ingredients separate; the mixture is not intended to be homogenized.) Spoon the dressing over the lettuce and tomatoes, and serve immediately.