Barefoot Contessa (en-US)

For the Dressing:
4 ounces Roquefort blue cheese, crumbled
⅔ cup good mayonnaise, such as Hellmann’s or Best Foods
⅓ cup plain Greek yogurt
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

For the Salad:
4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced ¼ inch thick
1 large head iceberg lettuce, wilted outer leaves removed
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel

For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.

For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four ¾-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

Crunchy Iceberg Salad with Creamy Blue Cheese