Iceberg lettuce salad with blue cheese dressing

Iceberg lettuce salad with blue cheese dressing – a classic from American pubs

If I should to compare the two top salads of the classic American pubs, I can’t say which one is my favorite. Is this iceberg lettuce salad with blue cheese dressing or traditional Coleslaw. Besides the simplest version of the salad for which I am telling you today, in which you are offered a simple quarter of iceberg, poured plenty with blue cheese dressing, you can get creative and add various extras and turn it into a culinary masterpiece. The classic combination is with added bacon, tomato, boiled egg and freshly ground black pepper. But there are a lot of products that pair well with the iconic salad: roasted almonds, pistachios, chives, roasted beetroot, avocado, thinly sliced radishes, olives, red onion, capers, asparagus… Let your imagination run wild, experiment and enjoy the result.

Ingredients for 4 servings:

  • a small iceberg lettuce
  • 4 slices of bacon
  • 16 cherry tomatoes or 4 not very big tomatoes
  • 1 red onion
  • 2 hard boiled eggs or if you prefer, use quail eggs
  • 2 cups homemade blue cheese dressing
  • 2 tbsp. crumbs of blue cheese for sprinkling
  • Finely chopped spring onion and chives for sprinkling
  • Salt
  • Freshly ground black pepper for final

Preparation:

Prepare your blue cheese dressing first.

Prepare bacon chips by baking in a dry frying pan. Let it drain onto kitchen paper until the moment of serving.

Wash the iceberg lettuce well. Cut to quarters.

Put each quarter in a separate serving plate and pour a sufficient amount of dressing, it’s so delicious.

Decorate the top with bacon, red onion, tomato and boiled eggs.

Sprinkle with extra blue cheese, finely chopped spring onion and chives, salt and pepper.

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