With lots of crunch from iceberg lettuce this strawberry topped salad is perfect for dinner or served at the beginning of a meal. Think about adding some extra protein such as grilled shrimp or chicken. The vinaigrette is pretty punchy — if you’re not a big fan of tangy vinaigrettes, try topping the salad with a more traditional creamy blue cheese dressing.
5 thick-cut bacon slices, cooked until crisp then crumbled
1 medium head iceberg lettuce, trimmed and cored, sliced into 1-inch-thick rounds (should get about 4 to 5 rounds)
6 ounces strawberries, hulled and sliced (9 strawberries)
1/4 medium red onion, thinly sliced
2 ounces blue cheese, crumbled (1/2 cup)
1/2 teaspoon very finely minced garlic (about 1/2 medium clove)
Pinch sugar, plus more to taste
3 tablespoons apple cider vinegar, white wine vinegar or champagne vinegar
3 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper
Place lettuce rounds onto plates or arrange all slices onto a larger platter. Top with crumbled bacon, strawberries and onion slices.
Make vinaigrette. 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.