Iceberg lettuce with blue cheese dressing

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



1 small head iceberg lettuce, cut into large pieces

1⁄2 cup chopped walnuts, toasted

1⁄2 cup quartered radishes

1⁄2 cup chopped green onions

Blue cheese dressing

1 tablespoon white wine vinegar

3 ounces Danish blue cheese, crumbled

1/2 cup buttermilk

1/2 cup sour cream

1 teaspoon sugar

2 tablespoons chopped Italian flat-leaf parsley

Coarse salt and freshly ground pepper, to taste


On large platter, arrange piles of lettuce, walnuts, radishes and green onions. In small bowl, whisk together all dressing ingredients. Serve with dressing on side. Serves 6.