Little Gem Salad with Blue Cheese Herb Dressing

Servings: 6


  • 3/4 cup of crumbled blue cheese

  • 2/3 cup whole-milk plain Greek yogurt

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon chopped flat-leaf parsley

  • 1 tablespoon chopped fresh oregano

  • 1 medium clove garlic

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground pepper

  • 6 heads Little Gem lettuce

  • 1/2 cup crumbled blue cheese

  • 3 slices of bacon, cooked and crumbled

  • 2 scallions, thinly sliced on the diagonal



Place 3/4 cup of blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.


Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more (1/2 cup) blue cheese, bacon, and scallions. Serve with extra dressing on the side, if desired.