Butter Lettuce With Maytag Blue Cheese

This butter lettuce with Maytag blue cheese is a modern riff on a classic wedge salad, but even better. Shallots, tarragon, and chervil amp it up even more.

A salad of butter lettuce with maytag blue cheese on a brown plate.

Adapted from Andrew Swallow | Mixt Salads | Ten Speed Press, 2010

Hands down every time, this is what I make if I’m going to have a salad as a starter. The blue cheese is creamy and sharp, rich and fresh, and the dressing has little bit of heat from the whole-grain mustard. Classic.–Andrew Swallow

Butter Lettuce With Maytag Blue Cheese

A salad of butter lettuce with maytag blue cheese on a brown plate.
This butter lettuce with Maytag blue cheese is a modern riff on a classic wedge salad, but even better. Shallots, tarragon, and chervil amp it up even more.
Andrew Swallow

Prep 15 mins
Total 15 mins
Salad
American
4 servings
242 kcal
No ratings yet
Print RecipeBuy the Mixt Salads cookbook

Want it? Click it.

Ingredients 

For the dressing

For the salad

  • 2 heads butter lettuce
  • Salt and freshly ground black pepper
  • 1/2 cup Maytag blue cheese* or feel free to substitute Gorgonzola or Roquefort
  • 4 shallots finely diced
  • Leaves from 1 bunch tarragon
  • Leaves from 1 bunch chervil

Directions
 

Make the dressing

  • Combine the vinegar, shallots, and mustard in a blender. With the motor running, add the olive oil, a few drops at a time at first and then gradually increasing to a slight but steady stream, and blend until emulsified. Repeat with the grapeseed oil. Season with salt and pepper to taste.

Make the salad

  • Wash the lettuce and separate the leaves. For each serving, toss 5 large leaves with 2 tablespoons of the dressing. Taste and season accordingly with salt and pepper.
  • Place the leaves for each serving on individual plates, stacking them from largest to smallest. Sprinkle each stack with 2 tablespoons blue cheese, 1 tablespoon diced shallot, 1 teaspoon tarragon leaves, and 1 teaspoon chervil leaves.
No ratings yet
Print RecipeBuy the Mixt Salads cookbook

Want it? Click it.

Notes

*WHAT CAN I SUBSTITUTE FOR MAYTAG BLUE CHEESE?

If you can’t source any Maytag blue cheese, as the chef suggests, not to worry. Gorgonzola or Roquefort work just as well.

Show Nutrition

Serving: 1portionCalories: 242kcal (12%)Carbohydrates: 5g (2%)Protein: 6g (12%)Fat: 22g (34%)Saturated Fat: 5g (31%)Cholesterol: 13mg (4%)Sodium: 288mg (13%)Potassium: 421mg (12%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 3032IU (61%)Vitamin C: 6mg (7%)Calcium: 173mg (17%)Iron: 3mg (17%)

Recipe Testers' Reviews

This salad is a great study in layering a few flavors to create something that is way more than the sum of its parts. Each ingredient plays a critical role in making this salad so delicious—the crunch of the shallot, the zing from the mustard, the savory of the blue cheese. Yet it’s really the herbs, particularly the tarragon, that make this salad so wonderful. You could serve this as a side dish to all sorts of grilled meat. Absolutely worth a try.


Originally published June 9, 2010

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. LOVE Maytag blue! There are lots of wonderful cheese in the world. Lots of wonderful blues. But the balance and creaminess of Maytag is a unique joy.

    It’s the blue cheese I spread on my leftover turkey sandwich with cranberry sauce every Thanksgiving and the reason I look forward to the leftovers even more than the feast!

    1. We couldn’t agree more, Rainey! And that sounds like a divine turkey sandwich. It’s on my list for next Thanksgiving!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish