Prev Recipe Next Recipe

Recipe courtesy of Valerie's Home Cooking

Show: Valerie's Home Cooking

Episode: Everything Retro Is New Again

Save Recipe Print

Chopped Iceberg Salad with Roquefort Dressing

WATCH

Chopped Iceberg Salad (03:15)

Total:: 15 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/2 cup crumbled Roquefort cheese (about 2 ounces)
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 small 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
1/2 cup grape tomatoes, halved

Directions

Watch how to make this recipe.

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.

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.

My Private Notes

Name: Chopped Iceberg Salad with Roquefort Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/2 cup crumbled Roquefort cheese (about 2 ounces); 3 tablespoons mayonnaise; 1 tablespoon white wine vinegar; Kosher salt and freshly ground black pepper; 1 small 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; 1/2 cup grape tomatoes, halved