Name: Chopped Iceberg Salad with Roquefort Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: ½ cup crumbled Roquefort cheese (about 2 ounces); 3 Tbsp mayonnaise; 1 Tbsp white wine vinegar; Kosher salt and freshly ground black pepper; 1 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; ½ cup grape tomatoes, halved

Chopped Iceberg Salad with Roquefort Dressing

Prep Time

15 min

Yields

4 servings

A simple yet decadent classic.

ingredients

cup crumbled Roquefort cheese (about 2 ounces)

Tbsp mayonnaise

Tbsp white wine vinegar

Kosher salt and freshly ground black pepper

head iceberg lettuce, chopped

Persian or kirby cucumber, halved lengthwise and thinly sliced

hard-boiled eggs, peeled and roughly chopped

cup shredded carrots

cup grape tomatoes, halved

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

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.

cheese
eggs and dairy
salad
side
tomatoes

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Chopped Iceberg Salad with Roquefort Dressing

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