Layered Blue Cheese Bacon And Iceberg Salad Recipes

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Crunchy Iceberg Salad with Creamy Blue Cheese image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

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  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
  • Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
  • Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
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  • Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
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  • Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates.
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