Iceberg Wedge Salad with Blue Cheese Dressing

by brittany on November 9, 2012

Our CSA doesn’t ever deliver iceberg lettuce.  Never.  I had to go to the grocery store to buy this puppy.  I fully understand why they don’t grow this water-filled crunch-fest of a (very light) green, but once in a while we all need a wedge salad.  This isn’t a crappy “poured from a bag of shredded greens and doused with a jug of ranch” salad; it is a “ladies who lunch” salad.  It is kind of fancy, rather pretty, and perfectly accompanies a sandwich or a bowl of soup.

The iceberg wedge salad with blue cheese dressing totally fills my need for a creamy-dressed salad.  We tend to mostly eat versions of vinaigrettes at home, saving the ranches and blue cheeses for restaurants, which further elevates the status of this salad for us.  The blend of creamy, tangy, and blue cheesey-ness is alluring–I find myself slicing off bite after bite and finishing the salad before I know it.

You could definitely take this salad a step further by adding crumbled cooked bacon, but I actually prefer to clearly taste the dressing.  Just my two cents.

Iceberg Wedge Salad with Blue Cheese Dressing  (adapted from Martha Stewart)

Yield:  4 servings


1 Tablespoon minced shallot

1/4 cup mayonnaise

1/4 cup sour cream (I actually use fat-free sour cream and nobody knows the difference, but suit yourself)

1/4 cup water

1 Tablespoon red wine vinegar

1/2 cup crumbled blue cheese (I used an Italian gorgonzola from Trader Joe’s)

Salt and freshly ground pepper

1 head iceberg lettuce


Place the minced shallot in a small bowl and fill it with water (you can add a splash of white vinegar if you have some on hand, but it isn’t necessary) and let stand for 5-10 minutes.  Drain the shallots and rinse them.

In a 2-cup measuring cup or similar container, whisk together the mayonnaise, sour cream, water, and vinegar.  Stir in the shallot and blue cheese, smashing up the larger chunks of blue cheese with a fork.  Add salt and pepper to taste.

Slice the lettuce into 8 vertical wedges, cutting off the core after slicing.  Plate the salads by layering two wedges on each plate and drizzle the dressing over the top.

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