Iceberg lettuce recipes: This easy, 15-minute recipe is a colorful and delicious way to get your iceberg lettuce fix. Our Roquefort dressing is easy to make and not too creamy, making it a well-balanced sauce with an elegant flavor. Serve this as a side dish or make it your main event by serving it alongside a grilled rib-eye steak. You can also adjust the weight of the meat and let the dressing fall on its own. To bring this salad from summer to fall, add ½ cup shredded apple or caramelized red onions on top of the greens for extra flavor, texture, and color. For everyday raita make plain yogurt with a little fresh mint and basil instead of Roquefort! Recipe: Quick and Easy Roquefort Dressing by Leah Chase of Live, Sweat, and Eat

Chef Notes: There are a lot of ingredients in this dressing, but you can make it as lean or as rich as you want.

Prep the greens first. This is key to having greens in the winter because they need a few hours of chilling before serving. Trim the bottom part of some greens. Select 6 cups (about 1 large bunch) or 2 medium bundles; wash thoroughly so all grit and dirt are out. Divide into fist-sized portions across three bowls or plates if using bowls and cut any long stems from leaves so everything looks neater. Do not use stems in salads since qu

What is an iceberg salad?

What is an iceberg salad?



An iceberg salad is a type of salad made with a basic base of iceberg lettuce, diced tomatoes, and olives. It is typically dressed with a Roquefort dressing. What does it taste like? The greens, tomatoes, and olives are creamy. What is the history of this iceberg lettuce recipe? The original iceberg salad was created by Joe Boccieri in 1924 at his restaurant in New York’s Hudson Valley. The dish is similar to chef April Bloomfield’s “famous” taco salad, but with a different set of vegetables and no lettuce while her creation has no lettuce or tomatoes because she makes it without iceberg lettuce.

Who invented this dish? Joe Boccieri invented this classic combination of ingredients back in 1924 after many failures trying to keep his restaurant. Open during the depression days using fresh tuna fish that were often either too small, had worms. That was allowed in countries that lacked safeguards. He has to discard his collected fresh fish due to the lack of money and then, within a few years things turn around again and he opens the first dinner d

The history of beer is closely connected with the history of brewing. The development of both, in industrial size and numbers, started all over Europe at different points in time, where the beverage was no longer only a morning drink or a celebratory one. Around 1,200 centuries ago, grapes  such as alcoholic and non-alcoholic beer. A flowering tea was also made from fermented herbs. But water-based beverages were very local and even exotic: In Scandinavia, they substituted milk while in Germanic regions they used mead or

Ingredients in the Roquefort dressing

– Roquefort cheese

– Lemon juice

– Olive oil

– Dash of salt

With Memorial Day coming up, we thought it might be a good time to remind you of one of our favorite summer salads: the iceberg lettuce salad recipe. This classic salad is easy to make and goes great with any kind of dressing. Here is our easy iceberg salad recipe with a Roquefort dressing. Ingredients in the Roquefort dressing:- Roquefort cheese- Lemon juice- Olive oil- Dash of salt- Vanilla extractInstructions1. Start by mixing the Roquefort cheese, lemon juice, olive oil, and dash of salt in a bowl.2. Stir in vanilla extract until desired consistency is reached.3. Serve over mixed greens and enjoy! Tips:- Serves 2- Makes ½ cup of dressing – You can store the extra dressing in the refrigerator. If you are looking for a fall salad, check it out here!

Tips and Tricks to Making a Good Iceberg Salad

Tips and Tricks to Making a Good Iceberg Salad


Forget the iceberg lettuce and go for a mix of lettuces like radicchio, Boston lettuce, or endive. If you’re feeling fancy, try luxurious types of lettuces like Roquefort, Gorgonzola, or Boursault. Make the dressing: In a small bowl, whisk together mayonnaise, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste. You can also add garlic powder to give it some pizzazz. Just before serving, toss the lettuce with your dressing and crumbled Roquefort cheese.

1) Start by choosing the right type of lettuce for your iceberg salad recipe. A mix of lettuces will give you a more balanced flavor profile in your salad while also soaking up all the dressing flavors beautifully.

2) Next is to make the dressing, which can be combined with mayonnaise (or another developer), red wine vinegar. Season with salt and pepper to taste before adding it to your salad ingredients. Garlic powder can also be added for extra flavor if desired!

3) Lastly, it’s time to assemble your salad

Variations of the Iceberg Salads

Variations of the Iceberg Salads

The perfect easy iceberg lettuce recipe is versatile and delicious– perfect for any gathering! You can make it with just about any type of cheese, and the Roquefort dressing brings all the delicious flavors together. This salad is also a great way to use up any leftover greens or meats. 


2 bunches of greens (such as baby spinach, romaine lettuce, or Bibb lettuce), chopped into 1-inch pieces

1/2 red onion, diced

1/4 cup crumbled blue cheese

1/4 cup chopped tomatoes

Salt and pepper, to taste 

For the Roquefort Dressing:

1 tablespoon white wine vinegar

1 tablespoon extra-virgin olive oil

3 tablespoons crumbled Roquefort cheese

Salt and pepper, to taste

Recipe Index

The Easy Iceberg Salad With Roquefort Dressing is a simple and easy salad to make. The Roquefort dressing is an excellent choice if you want a flavorful, richer dressing. You can either serve the salad as is or turn it into a more complete meal by adding sliced hard-boiled eggs, diced tomatoes, and chopped crumbled bacon.


-1 iceberg lettuce leaf-1 tablespoon olive oil-1 shallot, finely sliced-2 cups thinly sliced red onions-1 cup crumbled blue cheese-1/4 cup white balsamic vinegar-4 tablespoons cold cooked roasted red peppers (jarred or homemade) 


  1. In a small bowl, whisk together the vinegar, balsamic, and sugar until the sugar has dissolved. 
  2. Pour half of the dressing into a small container and set aside. 
  3. In a large skillet over medium heat, heat the oil until hot. 
  4. Add the blue cheese and continue to cook until the cheese has melted about 1 minute. 
  5. Divide the lettuces