Iceberg Wedge with Blue Cheese Dressing

My predictable hubby orders one of two salads when we’re dining out—a Caesar sans anchovies or a Wedge with Blue Cheese Dressing. Both are super easy to make at home!

Iceberg Wedge with Blue Cheese Dressing

I find it remarkable that my picky husband likes blue cheese. He turns his nose at mushrooms, cucumbers, pineapple, mint, nuts and so many of my other favorite ingredients. I was shocked when I first made this Iceberg Wedge with Blue Cheese Dressing and he practically licked his plate!

Kitchen Tip

If you don’t have any buttermilk in your refrigerator, you can easily make a homemade version. Put a tablespoon of lemon juice or vinegar in a one cup measuring cup. Fill it with milk to the one cup mark. Let it sit for about 5 minutes as it thickens and curdles slightly. Voila, instant buttermilk!

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Iceberg Wedge with Blue Cheese Dressing

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An easy, restaurant style salad adapted from Martha Stewart

• Author: Liz Berg
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 4-6 servings 1x
• Category: Side Dish, Salad
• Cuisine: American

Ingredients

• 3/4 cup buttermilk
• 1/2 cup mayonnaise
• 1 shallot, finely chopped
• 1–2 tablespoons chopped chives
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• freshly ground black pepper to taste
• 1/4 teaspoon celery salt
• 1/2 cup crumbled blue cheese, I like Maytag
• Iceberg lettuce, cut into wedges, outer leaves and core removed
• 1/2 cup grape or teardrop tomatoes
• 2–3 slices of bacon, cooked and chopped

Instructions

1. Whisk together buttermilk, mayonnaise, shallots, chives, lemon juice, salt, pepper and celery salt. Stir in blue cheese, cover, and refrigerate at least 30 minutes.
2. Taste for seasonings and whisk in a little more mayo if desired.
3. Plate one wedge of lettuce per person. Drizzle with dressing and garnish with tomatoes and bacon.