Recipe: Iceberg, walnut and blue cheese salad

By Grant Allen

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Iceberg, walnut and blue cheese salad. Photo / Doug Sherring
Iceberg, walnut and blue cheese salad. Photo / Doug Sherring

1 Remove the outer leaves of a small Iceberg lettuce. Cut the head into four wedges.

2 Toast some walnuts.

3 Crumble some good blue cheese and, using the white bits from the outer edges, make a creamy dressing by blending them with walnut oil and a little cider vinegar (olive oil is fine if you don't have walnut).

4 Sprinkle the walnuts and the blue cheese crumbs over the crisp lettuce wedges and spoon over the dressing.

- Herald on Sunday

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