ina garten's crunchy iceberg salad with creamy blue cheese

2/3 cup mayonnaise
1/3 cup Greek yogurt
1 tbsp sherry vinegar
4 oz Roquefort blue cheese
4 stalks celery
preferably the tender ones from the inside
6 whole radishes
trimmed and sliced into rounds
5 whole scallions
trimmed then sliced into 1/4" pieces
1 head iceberg lettuce
large, remove any wilted outer leaves
4 oz Roquefort blue cheese
Maldon salt
or fleur de sel if available
black pepper
freshly ground
We have always enjoyed the crunch of wedge salads, but never loved how the toppings would eventually slide off the wedge. This Ina Garten recipe brilliantly solves that problem!
In a tall working glass or equivalent, add the mayo, yogurt, vinegar, and blue cheese. Combine with an immersion blender (see notes). We like to let this chill for a bit before we use it to give the flavors and texture a chance to develop, but it can also be used right away if needed.
Combine the celery, radish, and scallions in a bowl.
Slice the iceberg lettuce into 3/4"-inch rounds, one per serving. Transfer each to salad plates, then spoon dressing onto each serving.
Top each iceberg round with an even portion of the celery mixture, then top with crumbled blue cheese, fleur de sel, and pepper. Serve.
source: Ina Garten's Make It Ahead
For making the dressing, the original recipe calls for a food processor, but we make our dressing with an immersion blender just to make clean up easier.