Iceberg Lettuce With Blue Cheese Dressing Recipe (2024)

I'm curious how you would wash lettuce and keep intact for wedge.

This is the first recipe by Bittman that I have found less than satisfactory. It simply tastes like yoghurt and blue cheese, nothing special. I intend to make the sauce more complex next time, maybe with the addition of some mayo, less yogurt, some sour cream, and dried mustard.

You wash the whole head and peel off the outer leaves. No need to wash it again after it is cut into wedges.

The salad sauce is virtuous but meh, and after all, it is on iceberg lettuce which is crunchy and has neither taste nor vitamins.

A nice, mellow salad... I used gorgonzola, Meyer lemon zest, and toasted pecans, a heavy dose of black pepper, and sea salt - it was still missing something. Might be nice with fresh herbs (tarragon?) and the tanginess of more lemon, maybe the regular variety, not the Meyer...

A little too thick with just yogurt. I added a little milk to thin it out.

Perfect in every way. I served it with beef short ribs and baked potato. So glad my store has organic iceberg - I had forgotten how lovely this lettuce is.

The dressing for this was disappointing. I added some garlic powder but what really saved it was the addition of mayonnaise. I’ll stick to blue cheese dressing recipes that use sour cream and mayonnaise and not yogurt going forward. I cored the lettuce, rinsed, cut into eight pieces, rinsed each section, then set them on a wire rack over a sheet pan to completely drain. Did this several hours before my dinner party and it worked like a charm. Just had to assemble at dinner time.

I’m surprised everyone is so down on this, one of my favorite salads. I do use a pre-made blue cheese dressing from our local specialty store so maybe the dressing is the difference.

The blue cheese dressing recipe is just a template. Make it your own. Give it time for the flavors to meld. I added 2 tbs of mayo, and a tsp of garlic powder. Delish.

Very bland as written. Added garlic powder, onion powder, dried herbs (Italian blend), juice of 2 whole lemons, further thinned with water.

Good. Maybe too yoghurt-y? Would make again.

It’s very good. I sliced up some red onions, and tomato on the side. Roasted pecans, made some bacon bits. Delicious

I preferred using sour cream as my base rather than yogurt ( though I added a little of it) or mayonnaise (I did not like it here). I may try it exclusively with yogurt just to see.

I used a domestic blue cheese and my own yogurt from our goat's milk. Both lemon and lime have worked well. It is delicious, particularly with an added drizzle of a good balsamic vinegar.

I thought it was blah too so added some sour cream, more lemon and a bit more blue cheese. Otherwise serviceable.

Ok nothing special. Better with a mixed salad. Iceberg does not have taste.

I put this in a class with green bean casserole with french fried onion rings --"fancy" food from the 50's.

A nice, mellow salad... I used gorgonzola, Meyer lemon zest, and toasted pecans, a heavy dose of black pepper, and sea salt - it was still missing something. Might be nice with fresh herbs (tarragon?) and the tanginess of more lemon, maybe the regular variety, not the Meyer...

The salad sauce is virtuous but meh, and after all, it is on iceberg lettuce which is crunchy and has neither taste nor vitamins.