Sometimes, stinky cheese is just what the doctor ordered. Well in my case, any doctor that ordered me (any kind of) cheese would become my new favourite person. While I love adding cheese to salads, very rarely will I made a dressing, whose entire flavour profile is derived from the cheese. I also find that of all cheeses, it is blue cheese that most people shy away from, not due to lack of an acquired taste, but more due to preconceived notions. And the fact that it smells. Last evening, I just wanted a salad, without fuss and too much effort. So begins the birth of the Iceburg Lettuce Salad with Blue Cheese Dressing.
I sliced a tiny red onion, a tomato, threw in some walnuts, half an apple (thinly sliced) and lots of lettuce leaves. Topped it off with some melba toast and the blue cheese dressing, and we have dinner! I swear to god, it took all of 10 minutes (yes, including the cutting and cleaning and washing time). There’s really no excuse to not make it, especially since I’m sure everyone has been tucking into pakodas over the thunderous weekend! 🙂
- 3-4 cups lettuce leaves, torn into but size pieces (from about 1/2 a head of iceberg lettuce)
- 1/4 cup walnuts
- 1 small red onion, thinly sliced
- 1 small tomato, thinly sliced
- 1/2 apple, thinly sliced (I used a madoline)
- 1/2 cup melba toast
- 1 tbs blue cheese
- 1 tsp fat free mayonaisse
- 1 tbs extra virgin olive oil
- salt and freshly cracked pepper, to taste\
- Bring out a salad bowl.
- Wash the lettuce and spin in a salad spinner. Transfer to the salad bowl. Top with tomatoes, onion, walnut and apple slices.
- Mix the dressing ingredients together in a small bowl, pour over the salad, and toss to combine. Finish with the melba toast, as it tends to soften when mixed with the dressing (as I did, and wouldn't do again!).
- Toss the salad at the very last possible moment, to prevent the salad leaves from going limp.