Iceberg with Tomatoes, Blue Cheese, and Bacon

Organic Lemon, ea._THUMBNAIL
In Stock

Iceberg Rounds with Tomatoes, Blue Cheese and Bacon

The iceberg lettuce is sliced into rounds exposing the entire surface to the toppings.

  • ·         1 cup walnuts
  • ·         4 slices bacon
  • ·         8 ounces blue cheese, crumbled, divided
  • ·         ½ cup sour cream
  • ·         ½ cup mayonnaise
  • ·         5 teaspoons red wine vinegar
  • ·         2 teaspoons fresh lemon juice
  • ·         1 teaspoon hot sauce
  • ·         Kosher salt and freshly ground pepper
  • ·         1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
  • ·         1 pint cherry tomatoes, quartered


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 sour cream, 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. Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over each. Top with walnuts, bacon, tomatoes, and remaining blue cheese.  Serves 4.

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