Updated Iceberg Salad Recipe

ingredients

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 tablespoon balsamic vinegar
4 ounces crumbled blue cheese (e.g., Stilton or Gorgonzola)
2 tablespoons minced chives
kosher or sea salt
freshly ground black pepper

Salad
2 heads iceberg lettuce, halved and rinsed under cold running water, drained well
2 hard cooked eggs, peeled and chopped
4 slices crisp bacon
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/3 cup raisins

directions

For Dressing: In a mixing bowl, gently combine the mayonnaise, sour cream, Worcestershire, vinegar, blue cheese and chives. Don't over mix. The dressing should have a chunky consistency.

For Salad: Remove cores from the lettuce with a sharp knife and discard. Pull out a few of the inner leaves from each half-head to form a shallow bowl (Reserve leaves that were removed for another use). Arrange halves on individual salad plates.

Divide the blue cheese dressing among the 4 lettuce halves. Toss remaining salad ingredients together in a small bowl divide and spoon the mixture equally onto the dressed salads. Serve immediately.

Recipe Source: Chef Roy Harland

nutrition data

Nutritional data has not been calculated yet.

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