Iceberg Salad Recipe

Time30m

Serves4

classic: bleu cheese, bacon lardons, tomatoes, scallions, bleu cheese dressing

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Ingredients

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1
Prepare the Ingredients
Rinse the iceberg lettuce under cold water and pat dry. Cut the lettuce into quarters and remove the core.
2
Cook the Bacon Lardons
In a skillet over medium heat, cook the bacon lardons until they are crispy, about 6-8 minutes. Once cooked, transfer to a paper towel-lined plate to drain excess fat.
3
Prepare the Cherry Tomatoes
Wash the cherry tomatoes and cut them in half. Set aside.
4
Chop the Scallions
Trim the roots off the scallions and chop them into thin slices, both the white and green parts.
5
Assemble the Salad
In a large serving bowl, place the quartered iceberg lettuce. Top with the crispy bacon lardons, halved cherry tomatoes, and chopped scallions.
6
Add the Bleu Cheese
Crumble the bleu cheese over the salad, distributing it evenly.
7
Dress the Salad
Drizzle the bleu cheese dressing over the entire salad. Toss gently to combine all ingredients.
8
Serve
Serve immediately as a refreshing side dish or a light main course.