Appetizer

Classic Iceberg Wedge Salad with Homemade Blue Cheese Dressing

April 28, 2021

Blue cheese dressing has been used and abused for far too long and I’m here to give it the respect it deserves. First order of business is investing in a great hunk of blue cheese. Please, do us all a favor and stop buying pre-crumbled cheeses (blue, feta, goat, ect). Reasons being, they’re flavorless, coated in preservatives and anti-caking agents, and usually more expensive per ounce when compared to the good stuff. I also feel this way about pre shredded cheese, but we don’t need to get into that right now.

Second order of business, DITCH THE MAYO. I have a love hate relationship with mayonnaise. I love it on a sandwich, I love it in my chicken salad, but I draw the line when it comes to salad dressing. A salad dressing should be bright, tart, and in this case also creamy. Which is why I swear by greek yogurt. It took me a while to accept that yogurt could have a place in savory cooking, but once I made the switch I’ve never looked back.

Now that we’ve addressed a few of my qualms dressing wise, we can move on to the rest of the salad.

Classic Iceberg Wedge Salad with Homemade Blue Cheese Dressing

Cook Time:30 mins

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Ingredients

Dressing

4 oz wedge of blue cheese crumbled (BY HAND!)
1 cup full fat greek yogurt or sour cream, or. buttermilk
1 lemon zest and juice
1 small clove of garlic finely grated
¼ cup chopped chives plus more for garnish
kosher salt and fresh black pepper to taste

For the Salad

1 head iceberg lettuce
4 strips extra thick cut bacon
1 cup cherry tomatoes halved
½ red onion thinly sliced
flaky salt for serving
fresh cracked black pepper for serving

Instructions

Prep the Bacon

To cook the bacon, preheat your oven to 400 degrees. Line a baking sheet with foil, and arrange the bacon in one single layer. Bake for about 15-20 minutes or until the fat has fully rendered.
Remove the bacon from the sheet tray and transfer to a paper towel lined plate. Once it has fully cooled, chop into bite size pieces.

Prep the Iceberg

Cut your head of iceberg in half, then into quarters. Depending on the size of your head of lettuce, you may want to slice each quarter in half as well. Peel off the unsightly outer leaves. Trim the stump end off the bottom while still keeping the layers in tact. Gently clean each wedge under cold running water and lay them out to dry on a towel lined surface.

Make the Dressing

For the dressing, mix together all of the ingredients but reserve half of the blue cheese and half of the chopped chives for garnish. Taste and adjust the seasoning. If you're using yogurt or sour cream and the consistency is too thick, thin it out with a few splashes of cold water or buttermilk.

Assemble

To assemble, lay your wedges on a plater and drizzle with the dressing. Reserve some dressing to serve on the side. Top with additional blue cheese, crumbled bacon, red onion, cherry tomatoes, chives, flakey salt and fresh cracked pepper.

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So simple and delicious! The dressing is so easy to make and the perfect balance between blue cheese and lemon. If you’re looking for a side salad or even a full meal – I definitely recommend.