10 min prep time
Traditional iceberg wedge salads arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.
1 head iceberg lettuce, core removed
Blue Cheese-Lemon Vinaigrette (recipe follows)
1 large tomato, diced
2 ounces hazelnuts (about 1/2 cup), lightly toasted and roughly chopped
6 ounces blue cheese, crumbled (1 1/4 cups)
Freshly ground black pepper, to taste
2 tbsp. freshly squeezed lemon juice
2 tbsp. rice vinegar
1/2 cup extra-virgin olive oil
2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1. Cut the head of lettuce in half by slicing it from top to bottom. Cut each half into 3 wedges.
2. Drizzle 2 to 3 tablespoons of dressing over each wedge, and then layer the tomato, hazelnuts, blue cheese, and pepper on top.
1. In a small bowl, whisk together lemon juice, rice vinegar, and olive oil
2. Add blue cheese and mash it with the whisk to break it up. Season the dressing with salt and pepper to emulsify. The blue cheese should be well blended into the dressing.