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Chopped Iceberg Salad with Roquefort Dressing

Chopped Iceberg Salad with Roquefort Dressing
PREP TIME
15 min
YIELDS
4 servings

A simple yet decadent classic.

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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
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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.

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