Recipe courtesy of Gourmet Magazine

Iceberg and Watercress Salad with Blue Cheese Dressing

Name: Iceberg and Watercress Salad with Blue Cheese Dressing
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 1 cup blue cheese, crumbled (about 4 ounces); 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 to 2 tablespoons milk or water; 1/2 head iceberg lettuce, coarsely shredded; 2 bunches watercress, coarse stems discarded (6 cups); 3 celery ribs, thinly sliced diagonally

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

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Ingredients

1/4 cup mayonnaise

1/4 cup sour cream

1 cup blue cheese, crumbled (about 4 ounces)

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon black pepper

1 to 2 tablespoons milk or water

1/2 head iceberg lettuce, coarsely shredded

2 bunches watercress, coarse stems discarded (6 cups)

3 celery ribs, thinly sliced diagonally

Directions

Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with milk or water to desired consistency.
Toss iceberg, watercress, and celery in a large bowl and drizzle with dressing.