Green Salad with Blue Cheese Dressing

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  • Yield: 6 to 8 servings
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1/2 pound Roquefort cheese, divided

1 cup good mayonnaise

1/3 cup heavy cream

2 teaspoons tarragon wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 heads green lettuce, washed and spun dry

3 pounds heirloom tomatoes, mixed colors and sizes, sliced


  1. For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
  2. Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.