Iceberg lettuce with blue sauce
4 servings
12 minutes
Iceberg salad with blue dressing is a refined dish of European cuisine that combines the freshness of crispy lettuce, the spiciness of blue cheese, and the lightness of yogurt dressing. Its roots trace back to restaurant appetizers where simplicity and elegance play a key role. The iceberg base not only refreshes but also holds the flavorful dressing well. Blue cheese adds richness to the dish; its characteristic notes of noble mold harmonize with the creaminess of yogurt and lemon's acidity. Crispy bacon adds crunch and salty depth, while tender shallots and juicy cherry tomatoes complete the flavor composition. This salad is perfect for a light dinner or stylish appetizer, providing gastronomic pleasure from the first bite.
1
Wash the iceberg lettuce under running water, dry it with a paper towel, cut it into four wedges so that each sits on a piece of the base and does not fall apart into leaves.
- Iceberg lettuce: 1 head
2
Mix yogurt with freshly squeezed lemon juice, add finely chopped chili pepper and crushed black peppercorns.
- Yoghurt: 125 g
- Freshly squeezed lemon juice: 2 tablespoons
- Red chili pepper: 1 piece
- Black peppercorns: 1 teaspoon
3
Roughly crumble the blue cheese and mix it with yogurt.
- Blue cheese: 50 g
- Yoghurt: 125 g
4
You can add salt if the cheese is not very salty.
5
Cut the bacon into small squares and fry in a dry pan until golden and crispy.
- Smoked bacon: 100 g
6
Remove to a napkin to let the fat drain.
7
Slice the onion into thin half-rings.
- Shallot: 1 head
8
Arrange salad wedges on plates, drizzle with sauce, sprinkle with onions and fried bacon, and garnish with cherry tomatoes.
- Iceberg lettuce: 1 head
- Yoghurt: 125 g
- Shallot: 1 head
- Smoked bacon: 100 g
- Cherry tomatoes: 10 pieces