Walk into most grocery stores these days and you’ll find bags upon bags of mesclun mixes and delicate baby greens. As much as we love the choice, you’ll likely find us pushing the bags aside and reaching for heads of iceberg or romaine.
We love the crunch — especially during warmer summer months.
It’s the crunch that makes this strawberry salad recipe …
The iceberg is light, but hearty — plus it stands up to the extra spoonfuls of blue cheese vinaigrette we douse it with. (Yep, douse — it’s best this way).
For the dressing, we mash blue cheese crumbles into apple cider vinegar — the cheese breaks down just enough that it sort of melts in. That along with a little garlic and olive oil makes everything really punchy.
Since the dressing is so forward, you really need the crisp iceberg and lots of sliced strawberries to cool things off. Oh, and we add bacon. No explanation needed there, right?
You’ll find us munching on a big plate of this strawberry salad for dinner, but you could easily turn it into a starter. Or, make it your own and add some extras — grilled shrimp would be delightful.
You May Also Like
- This Lemony Chicken Breast Recipe With Cucumber Feta Salad — it’s extra light and perfect for warmer weather.
- Here’s a great way to get in lots of veggies. Try our Simply Grilled Vegetable Pasta Salad Recipe.
- For more strawberry ideas, we love this Strawberry Salad with Honey Balsamic Vinaigrette from A Couple Cooks as well as this Spinach and Strawberry Salad from Whole Foods.
- 5 thick-cut bacon slices, cooked until crispy, crumbled
- 1-pound head (450 g) iceberg lettuce, trimmed and cored, sliced into 1-inch-thick rounds (should get about 4 to 5 rounds)
- 6 ounces (170 g) strawberries, hulled and sliced (9 strawberries)
- 1/4 medium red onion, thinly sliced
- 1/2 cup (2 ounces or 55 g) crumbled blue cheese
- 1/2 teaspoon very finely minced garlic (about 1/2 medium clove)
- Pinch sugar, plus more to taste
- 3 tablespoons cider vinegar (substitute white wine vinegar or champagne vinegar)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Place lettuce rounds onto plates or arrange all slices onto a larger platter. Top with crumbled bacon, strawberries and onion slices.
- In a medium bowl, use a fork to mash the blue cheese, garlic and sugar into the cider vinegar until the blue cheese has melted into the vinegar. You don’t need to mash until completely smooth, it’s fine to have some small pieces of cheese left.
- Add the olive oil and whisk until creamy. Adjust seasonings with more sugar, salt and/or pepper.
- Drizzle dressing over stacked salad. If any blue cheese remains, it doesn’t hurt to add a few extra crumbles on top.