Iceberg BLT Wedge With Blue Cheese Croutons
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Preheat the oven to 350 degrees F.
Place the bacon in a single layer on a rimmed baking sheet and bake for 10 minutes, turning it once, until crisp. Transfer to a plate lined with paper towels and when cool enough to handle, break into large pieces. Pour 1 tablespoon of the bacon grease into a small bowl.
On a separate rimmed baking sheet, toss the bread cubes with the oil and blue cheese, and bake for 20 minutes, tossing occasionally, until the cubes are crisp.
To the bowl with the bacon grease, whisk in the mayonnaise, lemon juice, tomato paste, and pepper.
To serve, place the lettuce wedges on 4 plates. Drizzle with the mayonnaise mixture and scatter the blue cheese croutons, tomato, and bacon over the top.
- 6 oz. slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into 1/4-inch-wide strips (lardons)
- 3 oz. good-quality blue cheese, such as Roquefort
- 1/2 cup buttermilk more as needed
- 3 Tbs. sour cream
- 1 Tbs. fresh lemon juice or white wine vinegar
- Kosher salt and freshly ground black pepper
- 2 Tbs. thinly sliced fresh chives
- 1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact
- 2 Tbs. extra-virgin olive oil
- 3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks
- Calories (kcal) : 190
- Fat Calories (kcal): 130
- Fat (g): 14
- Saturated Fat (g): 5
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 7
- Cholesterol (mg): 25
- Sodium (mg): 640
- Carbohydrates (g): 8
- Fiber (g): 2
- Protein (g): 9
Iceberg Wedges with Blue Cheese Dressing
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Serves 6
Ingredients US Metric
- For the blue cheese dressing
- 1/2 cup store-bought or homemade mayonnaise
- 1/2 cup sour cream
- Juice of 1/2 lemon, or more to taste
- Dash Tabasco sauce or your favorite hot sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces blue cheese, crumbled (about 1 1/2 cups)
- 3 tablespoons finely chopped chives
- For the iceberg wedge salads
- 1 head iceberg lettuce, trimmed
- Chive lengths for garnish
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Tabasco, salt, and pepper.
Stir in the blue cheese and chives. Taste and, if desired, adjust the dressing with more salt or lemon juice.
Use a small, sharp knife to cut the core from the lettuce.
Slice the head of lettuce in half from top to bottom. Place the halves flat on a cutting board and slice each into 3 wedges.
Place 1 wedge on each plate. Dribble a generous amount of dressing over each wedge. (You can cover and refrigerate any leftover dressing for up to 3 days.)
Garnish the wedges with chives and serve immediately.
*What You Need To Know About The Leftover Blue Cheese Dressing
Chances are you’ll end up with sufficient blue cheese dressing to save for another salad on another day. Whisk to recombine before using. If your leftover dressing has thickened in the fridge, simply stir in a few drops lemon juice, buttermilk, vinegar, or water until you reach the desired consistency.
Should you be so inclined, you can recreate a steakhouse salad by sprinkling the iceberg wedge with crumbled bacon and, if desired, sliding some wedges of summer tomatoes on the plate. You could also rely on it as a dip for those vegetables languishing in the fridge or, natch, for chicken wings.
Recipe Testers' Reviews
Although I didn't serve this blue cheese dressing over iceberg lettuce, which is rarely available where I live, it was excellent. Just the right amount of creaminess and zing to it. It’s definitely a dressing that will be served in my home often.
Most recipes for blue cheese dressing call for buttermilk and sour cream but I really liked the combination of mayonnaise and sour cream.
This is a serious blue cheese dressing. Dip your veggies in it? I don't think so. This thick concoction is designed for one purpose only: strategically cling to iceberg lettuce for a perfectly coated salad. (It's far too thick for more tender lettuces.)
I used a sharp, domestic blue cheese to really get that authentic steakhouse taste. You'll inevitably have leftovers, so my advice for extending the shelf life of the dressing is to wait to mix in the chives until you're ready to eat. This gave me a container in the fridge of non-chived dressing that held up for longer than a few days.
For subsequent salads, I diluted the dressing with a little champagne or red wine vinegar.
My testers loved this salad. Although there was considerable debate between them about whether more or less blue cheese was needed. Everyone agreed, however, that there needed to be more dressing on each wedge!
Every time I see a wedge salad on a menu at a restaurant, I do a small happy dance in my head! A crisp wedge of iceberg lettuce, covered with a creamy blue cheese dressing? A true delight.
This recipe for blue cheese dressing was truly one of the best I have ever had. The mixture of sour cream, mayo, lemon juice, and Tabasco was perfect. It really had a nice tang to it but allowed the wonderful blue cheese flavor to shine.
I know iceberg lettuce is not valued as much as other lettuce varieties in the culinary world, but to me, this salad really brings out the best of iceberg lettuce!
I would like to try this again with some diced tomatoes and a sprinkling of crumbled bacon on top.
I (heart) wedge salads in a serious way. And this recipe was no exception. Love it!
I made some slight enhancements. I didn't have any Tabasco on hand so I subbed with my favorite Bacon Hot Sauce. Having made the dressing, I ladled a thick, creamy amount over my ice cold lettuce wedges and proceeded to add some bacon, sliced white onion (soaked in cold water a few minutes to tone down the intensity), and a quartered tomato. Oh my, oh my, heavenly! This salad was amazing!
I’m thinking that using a quality blue cheese like Maytag will make a pretty big difference. Add a slab of bread and you've got a pretty satisfying dinner.
This is a solid blue cheese dressing recipe and, snobbery aside, an iceberg wedge salad that’s delicious!
I used a Danish blue cheese and it was very good. This comes together quickly and easily and I think it’s a helpful recipe for people to have in their arsenal. A good blue cheese dressing recipe in itself is a good thing to have on hand. People can customize on top of this basic recipe as well (i.e. bacon, etc.) I will definitely use this again!
Can you believe I've never tried a wedge salad? I always thought it would be hard to eat but with a little help from my trusty knife and fork it was a breeze. And before cutting, it's beautiful on the plate.
My daughter and I thought the dressing was great. Loved that it's super thick and nice and chunky from a healthy dose of blue cheese.
I know I'll be making this one again and again.
This is a classic thick, hearty blue cheese dressing which pairs perfectly with a crisp iceberg wedge. The recipe worked perfectly as written.
I used a mild-to-medium gorgonzola which was extra creamy and "melted" beautifully into the creamy dressing. I added freshly sliced pears and toasted walnuts to the iceberg wedge, which made a perfect fall starter salad.
It was even more intense after a 24-hour rest in the fridge. I thought it was necessary to bring the dressing to room temperature and give it a vigorous stir since it really firmed up after time in the fridge.
This was a great blue cheese dressing and I quite enjoyed it over the chilled iceberg lettuce. I made the dressing a couple of hours before serving and chilled it well.
I might use this dressing with some iceberg lettuce, chopped pears, and roasted walnuts for a twist on the salad, I think.
I love a good iceberg lettuce wedge salad. It’s really the only way that I like to eat iceberg lettuce. This recipe made a really good wedge salad. The flavor of the blue cheese dressing was perfect and I really liked the dash of Tabasco sauce.
I actually used a bit less blue cheese than the recipe called for as I didn't think it needed as much. I used about 4 ounces and it was still full of blue cheese chunks. I used gorgonzola cheese and it made for a really good dressing.
I like bacon on my wedge salad so I added a bit to this recipe. I felt like I was eating a wedge salad at a fancy five star steakhouse. Very good!
These seems so simple as to be a no brainer. But it does bring back memories of simpler days. I haven't bought iceberg lettuce in years! It was fun to revisit this salad.
I followed the recipe exactly except for the lemon juice. I had a really big, juicy lemon and used only 3 tablespoons of its juice. It seemed just right. Used it the first night for the 2 of us and then had some more dressing on a salad the next day and several days later used the remainder as a dip for celery. So it definitely does hold up well.
There's a reason this dish is a classic. It's wonderful! Quick and easy to pull together. Crunchy, salty, and creamy. It's a great side for almost anything. If you haven't had this in years, make it tonight. You won't regret it. It's the best thing ever to happen to iceberg lettuce.
A little sprinkling of crumbled bacon over top wouldn't be out of place, either.
I have a confession to make: I've already made this sinful, delectable dressing twice in 2 weeks. The dressing is so completely easy. It’s very tangy. The chives provided a little edge to the tang, while the iceberg lettuce adds a nice, crisp contrast.
The leftover dressing lasted in my refrigerator a couple of days and tasted better than the first day I made it as the flavors had time to meld. So the second time this dressing was made, low-fat sour cream and low-fat mayonnaise were used. I liked this version better. the fat was not missed!
I did serve this dressing on a salad with more veggies than just the iceberg lettuce and the dressing was a little lost. It really shines—in fact, it is the North Star—atop the iceberg. Love this salad!
I hate to admit it but I usually resort to a bottled blue cheese dressing because it’s always a last-minute decision to serve it. The cycle of bottled blue cheese dressing has officially been broken!
I followed the recipe exactly and found it to be as good or better than most steakhouse dressings. I made sure that the lettuce was very chilled as well as the plates. I did use a generous amount of dressing and placed the rest in a bowl for guests to serve themselves if they wanted more. Needless to say, they did and I didn't have to worry about leftovers.
Next time I will double the dressing recipe and have some left for dipping vegetables. I will also add at least another tablespoon of chives.
This is a quick and easy salad to make and the presentation makes even iceberg lettuce look a bit elegant.
The dressing is delicious. I love the tang of the blue cheese accented by the lemon and hint of Tabasco.
Next time I make this, I would purchase pre-crumbled blue cheese because it was a little messy to crumble the very moist piece of cheese that I picked up. Some of the chunks ended up being a bit too large. but still tasty!
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- 3 cups 1-inch-cubed crusty white bread
- 1/2 cup plus 1 tablespoon vegetable oil
- 3/4 pound sliced bacon
- 1 garlic clove, crushed
- 2 tablespoons mayonnaise
- 3 tablespoons buttermilk
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Cayenne pepper
- 1/4 pound blue cheese, preferably Maytag, crumbled (3/4 cup)
- 1 head iceberg lettuce, cut into 1-inch pieces
- 1/2 small red onion, thinly sliced
- 1 celery rib, thinly sliced
Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.
Iceberg BLT Wedge With Blue Cheese Croutons - Recipes
Iceberg Lettuce Slices with Blue Cheese Dressing,
Oven-Roasted Tomatoes, Bacon, and Brioche Croutons
By Chef Thomas Keller, The French Laundry, Yountville, CA
This is a great salad by Thomas Keller. It's got several steps, but the end result is amazing.
8 oz. Applewood-smoked slab bacon (see Sources, page 346)
4 heads Baby Iceberg Lettuce (about 9 ounces each)
Extra Virgin Olive Oil
Kosher Salt and Black Pepper (freshly ground)
8 pieces Oven-Roasted Tomatoes (page 262)
Brioche Croutons (page 273)
Flat-leaf Parsley Leaves
Blue Cheese Dressing (page 182)
1. We've added the intense flavors of oven-dried tomatoes, bacon, and blue cheese to this classic American salad and introduced additional crunch with elegant brioche croutons. Try to find baby heads of iceberg, which are tender and sweet.
2. Cut the bacon into lardons about 1 inch long and H inch thick (see photos below). Pour 2 tablespoons water into a medium saucepan and set over medium heat (the water will keep the bacon from crisping as the fat begins to render). Add the bacon, reduce the heat to medium-low, and let the bacon render its fat for 30 minutes. The bacon will color but not become completely crisp. Transfer to paper towels to drain.
3. Remove the outer couple of leaves from each head of lettuce (reserve for another use if desired). Cut out the core end and discard. Cut each head crosswise into 3 rounds. Place the slices on a tray, drizzle with olive oil, and season with salt and pepper.
4. Arrange the lettuce on a platter. Tuck the tomatoes in and around the lettuce. Sprinkle with the croutons, lardons, and parsley. Spoon some of the dressing over the salad and serve the remaining dressing on the side.
MAKES: 24 TOMATO HALVES
12 Plum Tomatoes
1/2 cup Extra Virgin Olive Oil
3 Thyme Sprigs
Kosher Salt and Black Pepper (freshly ground)
Roasting tomatoes slowly cooks out the moisture and intensifies their flavor. The tomatoes bring a sweet, tangy flavor to meat, fish, and vegetables. Put them in sandwiches, or finely chop them and use them to flavor vinaigrettes. Pencil asparagus are great with a roasted tomato vinaigrette, and so is fresh mozzarella. They're so versatile you can use them as garnish for a rich meat, such as lamb, or in a salad.
1. Preheat the oven to 200°F. Line a baking sheet with aluminum foil. To peel the tomatoes, bring a large pot of water to a boil. Prepare an ice bath. With a paring knife, cut out the core of each tomato. Score an X on the bottom of each tomato, extending the cuts about two-thirds of the way up the tomato.
2. Drop the tomatoes into the water and simmer just until the skins are starting to pull away from the tomato. This may take only a few seconds, depending on the ripeness of the tomato. With a skimmer or slotted spoon, immediately transfer the tomatoes to the ice bath. Remove them as soon as they are cold and peel them.
3. Cut the tomatoes lengthwise in half and place cut side up on the lined baking sheet. Drizzle a little olive oil over each one, letting it run into any crevices. Scatter the thyme sprigs over the top and season with salt and pepper.
4. Put in the oven and cook for 5 to 6 hours, until the tomatoes have shrunk but are still moist. Let cool on the baking sheet. Transfer the tomatoes to a storage container and pour any oil from the pan over them. The tomatoes can be refrigerated for up to a week.
MAKES: 1 3/4 CUPS approx.
2 cups 1/4- to 1/2-inch crustless cubes Brioche (opposite)
These brioche croutons are best served warm, but they can be made ahead and rewarmed before serving.
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Spread the brioche cubes in a single layer on the parchment-lined pan. Toast in the oven for 5 minutes.
3. Turn the croutons and toast for another 5 minutes, or until a rich golden brown.
4. The croutons can be cooled and then stored in an airtight container for up to a week rewarm them in a low oven before serving.
MAKES: 2 CUPS approx.
1 cup Aioli (page 333)
1/4 to 1/2 cup Buttermilk
1/2 cup Crème Fraîche
1/2 tspn. Onion Powder
1/2 tspn. Garlic Powder
3/4 tspn. Fresh Lemon Juice
1 tspn. Chives (minced)
1 tspn. Flat-leaf Parsley (minced)
1 tspn. Mint (minced)
1. Put the aioli in a large bowl. Whisk in G cup buttermilk and all the remaining ingredients. The dressing can be used now or refrigerated.
2. Before serving, lift up a spoonful of dressing and pour it back into the bowl-it should run freely. If it is too thick, add additional buttermilk as necessary. Refrigerate in a covered container for up to 1 week (the herbs may darken after 1 day).
MAKES: 3 CUPS approx.
1 1/2 cups Crumbled Blue Cheese (about 8 ounces), preferably Pt. Reyes (see Sources, page 346)
2 cups of Buttermilk Dressing
1. Stir crumbled blue cheese into the buttermilk dressing.
Assemble the iceberg wedge salad
Assemble the iceberg lettuce recipe for a group all at once and bring them out on a platter or individual plates to serve &mdash or set up a wedge salad bar,with all the ingredients laid out for everyone to help themselves. I prefer to plate them all before serving, but if you have any picky eaters, you may be better off letting them help themselves.
Tips on assembly:
- Dollop the dressing over the iceberg lettuce wedge first, before adding any other ingredients. It&rsquoll help the rest of the goodies STICK. Some toppings will still fall pell-mell down the slope of greens, but at least with a hearty dollop of blue cheese dressing, they stand a better chance of clinging to the peak of lettuce.
- Don&rsquot overdo it on any of the toppings. Yes, I know you like bacon, but trust me, all of these ingredients interplay so well together in this iceberg lettuce recipe, you&rsquoll want equal parts of everything. I promise, you can have bacon for breakfast&hellip
You should have seen the look on my husband&rsquos face when I brought these Steakhouse Wedge Salads to the table for dinner. It was simultaneous joy and disbelief. &ldquoI haven&rsquot had a wedge salad since the last time I went to a steakhouse &mdash and how many years ago was that?&rdquo as he sprinkled on more croutons and blue cheese. &ldquoWe should definitely do this more often,&rdquo he muffled in between bites. I concur. It&rsquos an indulgence, but worth every calorie.
Iceberg Wedge Salad
My husband’s favorite wedge salad is at Legal Seafood but mine…..mine is the Outback Steakhouse Wedge Salad. Why, you ask? Because their Blue Cheese Wedge Salad is also drizzled with a tangy balsamic glaze. SWEEEEEEET Jesus is it delish!
What is a Wedge Salad?
An Iceberg Wedge Salad is like the easiest salad in the world to make. It’s simply a head of iceberg lettuce, cored and quartered. Then, I like to chill it in the freezer for about 10-15 minutes so it’s crisp. Place it on a plate and top with your favorite salad toppings.
How do you cut a wedge salad?
It’s actually really easy to cut a head of iceberg lettuce. Just remove the white core from the stem end…..I like to smash the core on the counter and them pull it out with my hands. Then, cut the head of lettuce in half. Place the halves cut side down and cut them in half again. Voila, iceberg wedge.
What kind of dressing goes on a wedge salad?
A classic salad recipe uses blue cheese dressing but you can really use anything you like. I’ve had salads with Thousand Island and an Italian Vinaigrette….both of which I wouldn’t turn my nose up at.
Here’s the million dollar question……is iceberg lettuce good for you?
Well, I have some news….iceberg lettuce is made up of about 95 percent water and has very little nutritional value as far as vitamins, minerals and all the other good stuff. It’s very low in calories so while it’s not really super nutritious, it’s not that bad either. I like to think of it as filler, so it’s making me feel full and that keeps me from eating cake at that moment.
So, I decided to make my own take on the Classic Wedge Salad with Blue Cheese Dressing and that’s how this Loaded Iceberg Wedge Salad recipe was born. It’s topped with sliced grape tomatoes, hunks of crumbled blue cheese and salty bacon. I needed something else with a peppery bite and thought onion would be too overpowering so I thinly sliced radishes…..and then cut some into matchsticks. I don’t know why but it looked prettier than just a bunch of round radishes so you do you here.
To dress this easy Wedge Salad Recipe, I used my favorite Blue Cheese Dressing AND a balsamic glaze. The creamy, pungent flavor of the blue cheese is cut perfectly with the tang of the vinegar. Don’t skip it. I know it may sound weird but it’s the most glorious pairing for a salad topping there ever was.
More Easy Salad Recipes
If you’re not really feeling the love with this Loaded Iceberg Wedge Salad at the moment you may want to try THIS Barbecue Chicken Cobb Salad. It’s a salad that doubles as a main course….so flavorful and LOADED with tons of goodness. Or you can go a little lighter and dig into THIS Bourbon Roasted Pear Salad….it’s seriously one of my favorite things ever. And if you want to see MORE fun behind the scenes (aka, recipe fails, kitchen disasters, Landon doing the floss) be sure to follow me over on Instagram!
How to Make the Ultimate Iceberg Wedge Salad
In a world now ruled by kale salad, the iceberg wedge should be obsolete. Fortunately, this hunk of supercrisp iceberg lettuce cloaked in tangy blue-cheese dressing and topped with everything from bacon to avocado showed up this year at many of our favorite new spots—Jeffrey's in Austin, Parka in Minneapolis, Chez Sardine in New York. And why not? There's no subtext with the wedge (none of that "I'm healthy!"). Its only goal is to please. And in the end, isn't that what we want from our food? —S.D.
We think our wedge salad recipe is the ultimate iteration (see below), but we’re not opposed to innovation—like these embellishments and swaps. —C.L.M.
Cut 4 oz. slab bacon into 1"-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes transfer to a paper towel–lined plate. Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 Tbsp. chopped fresh chives, and 1 Tbsp. white wine vinegar in a small bowl fold in 1/2 cup crumbled mild blue cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
Truth: Croutons are never a bad idea. Toss torn bread with olive oil and bake at 375° until golden.
2. Dried Cranberries
We love the tart, chewy fruit against the snappy lettuce.
3. Diced Avocado
A little fatty richness and pretty color make it a winning addition.
4. Fresh Tarragon
This herb's delicate anise flavor complements almost any green salad.
5. Spanish Chorizo
Cut into pieces and used in place of bacon, it brings a smoky spiciness into the mix.
6. Egg Mimosa
Push hard-boiled eggs through a mesh sieve for a fluffy texture.
7. Toasted Almonds
Chopped nuts deliver crunch—and are so good with blue cheese.
8. Fried Shallots
Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture.
9. Sliced Scallion
Mirrors the bite of the chives in the dressing—but sharper.
Want to learn how to make another salad? Here's one with peas and lots of herbs.
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Wedge salads are essential steakhouse fare and have been for decades – “iceberg wedges, blue cheese, bacon” was Roger Sterling’s order on “Mad Men” when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it’s a pleasant evening you’re having, a retro delight. Wedge is a salad for pleasure.
Deconstructed Wedge Salad with Homemade Blue Cheese Dressing
I love classic wedge salads, but I really don&rsquot like the fact that you have to eat them with a knife. This Deconstructed Wedge Salad has all the same refreshing, classic taste but no knife necessary! Iceberg lettuce is roughly chopped then topped with crunchy bacon, scallions, fresh tomatoes, and homemade blue cheese dressing (plus extra crumbles, because blue cheese is awesome).
As much as I know dark leafy greens are better for me, I just LOVE iceberg lettuce. It&rsquos cool and crisp and refreshing- I love the audible &ldquocrunch&rdquo you get when you bite into it.
Iceberg lettuce works perfectly with the thick, chunky homemade blue cheese dressing, since it&rsquos sturdy and can hold up to such a hearty dressing.
And it goes SO WELL with bacon. A BLT is just not the same without a thick piece of crunchy iceberg lettuce added to it!
A traditional wedge salad is served, as you would expect, in wedge form. The iceberg lettuce is cut into wedges, then served pointy-side up and covered in blue cheese dressing, bacon, tomatoes, more blue cheese, and chives.
This is almost exactly the same, except I used scallions instead of chives (because I had them in my fridge- feel free to use chives if you want!) and I roughly chopped the iceberg lettuce instead of serving it in wedge form.
I love ordering wedge salads when I&rsquom out to eat and get excited seeing them on the menu. Anything with bacon and blue cheese always seems to call to me (like this Sweet Potato Soup with Bacon and Blue Cheese&hellip YUM).
But they are always a bit unwieldy to eat. You have to get in there with a knife and a fork, and the rounded edge of the lettuce wedge always seems to slide around. As someone who is fairly accident-prone and clumsy, I&rsquom always nervous about spilling on myself or inadvertently flinging the wedge onto the floor. Or onto a neighbor&rsquos plate.
So here you are- a deconstructed wedge salad that DOESN&rsquoT require a knife and is much more accident proof :-)
I opted to make the blue cheese dressing myself, since I had most of the ingredients on hand. If you want a shortcut, feel free to use store bought (I love Marie&rsquos&ndash it&rsquos my go to for blue cheese and ranch!).
The dressing is super easy to make. Just mix some blue cheese crumbles, buttermilk, sour cream, garlic powder, salt, pepper, and fresh chopped parsley in a bowl. It&rsquos best if you make this at least a couple of hours in advance and keep it in your fridge to let the flavors marry together. And if you want, you can make it up to a week in advance!
This recipe is for a chunky blue cheese dressing. It&rsquos super easy to make a smooth blue cheese dressing- just microwave the crumbles for 10-15 seconds until they begin to melt, then add all the ingredients to your food processor or blender and turn on until everything is smooth and blended together. It&rsquos an Ina Garten trick in her version of a wedge salad (which ALSO uses scallions and doesn&rsquot conform to the traditional wedge- we must be kindred spirits).
Usually, salads aren&rsquot great if you assemble them in advance. But the iceberg lettuce is so hearty and the dressing is so thick that you can make this up to two hours in advance- dressing and all- and keep it stored in your fridge until you are ready to serve (because you want it to be ice cold!). Any longer than two hours and you risk the lettuce and tomatoes getting soggy.
I served this with blackened tilapia as a delicious low carb dinner. The spiciness of the blackening spice was so great with the cool lettuce and creamy blue cheese dressing! It would also be great with some grilled chicken, buffalo chicken wings, or oven bbq chicken.
If you like this deconstructed wedge salad recipe, you&rsquoll like this lightened-up cobb salad with buttermilk ranch dressing and this cold potato salad with buttermilk dill dressing. Both great ways to use up any extra buttermilk you have from making the blue cheese dressing!