Iceberg Wedge Salad with Blue Cheese Dressing

I’m here to cheer for a bit of a salad bar underdog today.  While it’s not glamorous or trendy and its nutritional content has come into question, there’s a time and place for iceberg lettuce in every cook’s repertoire, and I have the perfect salad recipe for you today.  Fellow food snobs, drop your guard along with me — serve this pretty wedge as a pre-cursor to a decadent lobster dinner this weekend.   Grill guys and girls, this salad would be equally excellent and absolutely appropriate alongside a gooey burger or thick, juicy steak at your Memorial Day cookout.

The dressing alone will make any blue cheese fan swoon.  Use it on most any crisp and sturdy lettuce, or leave out the buttermilk and serve it as a dip with crudités — or even hot and spicy buffalo wings.  Have a great week.

YIELDS: 4 servings
SOURCE:; salad setup by Paula Deen.  Dressing found on

1 head iceberg lettuce, cut into quarters (iceberg lettuce is on sale)
Blue Cheese Dressing, recipe follows
1/2 c. Sendik’s bacon, crumbled
1/4 small red onion, julienned

On each salad plate, place 1 wedge of lettuce.  Pour blue cheese dressing on each wedge.  Sprinkle with crumbled bacon and julienned red onion.  Serve.

YIELD:  about 1 1/4 cups

1/2 c. well shaken buttermilk
1/2 c. mayonnaise (Hellmann’s Mayonnaise is on sale)
1 T. fresh lemon juice
1/4 t. Worcestershire sauce
1 small garlic clove, minced
1/4 t. salt
1/4 c. Italian Parsley leaves
1/2 c. crumbled blue cheese (I used the Carr Valley Glacier Penta Crème Cheese, Sendik’s Cheese of the Month)
2 T. finely chopped fresh chives
1/8 t. black pepper

Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.  Add parsley and pulse until chopped.  Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.  Transfer to a bowl and stir in chives and black pepper.

Featured, Fresh, Frugal, Fabulous, News | May 22nd, 2013