Butter Lettuce with Maytag Blue Cheese

Butter Lettuce and Fresh Herbs with Maytag Blue Cheese Recipe

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

LC Unconventional Classic Note

This elegant, effortless butter lettuce salad is a classic, though an unconventional one. It has it all over its ancestor, that unwieldy wedge of iceberg plunked on a plate beneath a blob of bottled blue cheese dressing. If you can’t source any Maytag blue cheese, as the chef suggests, not to worry. Gorgonzola or Roquefort work just as well.

Butter Lettuce and Fresh Herbs with Maytag Blue Cheese Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Serves 4


  • For the dressing
  • 1/2 cup pear or champagne vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon whole-grain mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grapeseed oil
  • Salt and freshly ground black pepper
  • 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


  • Make the dressing
  • 1. 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
  • 2. 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.
  • 3. 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.
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