I made this for Christmas Morning brunch and it was delicious. Maybe my favorite blue cheese dressing ever.
For the dressing:
4 ounces blue cheese, crumbled
2/3 cup good mayonnaise
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar (I used red wine vinegar)
Kosher salt and freshly ground black pepper
For the salad:
4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced
1 large head iceberg lettuce, wilted outer leaves removed and sliced into 1″ layers
4 to 6 ounces blue cheese, crumbled
Fleur de sel
Buzz the dressing ingredients with a buzzwand (sorry, immersion blender) in a medium pitcher until creamy and smooth.
Mix the celery, radishes and scallions in a small bowl.
For each serving, lay a slice of iceberg lettuce on a salad plate. Top with the celery mixture and pour dressing over. Sprinkle with blue cheese crumbles and a bit of fleur de sel.
Serve immediately. The radishes and scallions add a lovely spicy bite to the creamy, fresh salad. You might want to halve the slices if your family are not big salad eaters.