Butter Lettuce and Fresh Herbs with Maytag Blue Cheese

Sara Remington

Prep: 15 minutes.

Yield: Makes 4 servings (serving size: about 2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 30g
  • Saturated fat: 5g
  • Monounsaturated fat: 20g
  • Polyunsaturated fat: 3g
  • Protein: 5g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Cholesterol: 6mg
  • Iron: 3mg
  • Sodium: 294mg
  • Calcium: 157mg


  • 1/2 cup pear vinegar or other fruit vinegar
  • 1 tablespoon finely minced shallot
  • 1 tablespoon whole-grain mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 heads butter lettuce
  • 1/4 cup Maytag blue cheese, crumbled
  • 4 shallots, finely diced
  • 1 bunch tarragon
  • 1 bunch chervil


  1. 1. To make the dressing, combine the first 3 ingredients (through mustard) in a blender. Slowly add the oil in a thin stream; blend. Season with salt and pepper; set aside.
  2. 2. Wash lettuce, and separate leaves. For each serving, toss 5 large leaves in 2 tablespoons dressing. Place leaves on plate, stacking them largest to smallest. Top with 1 tablespoon blue cheese, 1 tablespoon diced shallot, and 1 teaspoon each tarragon and chervil leaves.
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