Crispy Iceberg Lettuce in a Creamy Blue Cheese Dressing

Ingredients:

Refueling

• 110 g crumbled blue cheese
• 2/3 cup good mayonnaise
• 1/3 cup plain Greek yogurt
• 1 tbsp sherry vinegar
• Coarse salt and freshly ground black pepper

Salad

• 4 tender inner stalks celery, trimmed and cut into 0.5cm thick pieces.
• 6 radishes, peeled and thinly sliced
• 5 green onions, cut into 0.5 cm wide pieces.
• 1 large head iceberg lettuce, wilted outer leaves removed
• 110–170 g crumbled blue cheese
• Fleur de sel and ground black pepper

Preparation:

1. Refueling:
   
   Place 110g of blue cheese in a small bowl and microwave for 15 seconds until it begins to melt.
2. In the bowl of a food processor fitted with a steel blade, combine the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth.
3. Salad:
   
   Combine celery, radishes, and green onions in a bowl. Slice a whole head of lettuce crosswise into four 2-cm-thick round discs and arrange each on a large platter.
4. Drizzle the salad pieces with the dressing and top with a quarter of the vegetable mixture. Divide the remaining crumbled blue cheese among the plates; season with salt and pepper and serve.