Walnut And Blue Cheese Salad

• 1 small head iceberg lettuce, slightly more than 1 pound
• 1/4 pound blue cheese
• 1/2 cup coarsely chopped walnuts, preferably canned black walnuts although English walnuts may be used
• 3 tablespoons lemon juice
• Salt to taste, if desired
• Freshly ground pepper to taste
• 6 tablespoons walnut, olive or corn oil

1. Cut away and discard the core of the lettuce.
2. Cut the lettuce into bite- size cubes.
3. There should be about four cups.
4. Put the lettuce in a large mixing bowl.
5. Cut the cheese into one-inch cubes.
6. There should be about one and one-quarter cups of cubes.
7. Sprinkle the cheese and walnuts over the lettuce.
8. Sprinkle with lemon juice, salt and pepper.
9. Toss and sprinkle with the oil.
10. Toss and serve.

head iceberg lettuce, blue cheese, walnuts, lemon juice, salt, freshly ground pepper, walnut

Taken from cooking.nytimes.com/recipes/2278 (may not work)