I’ve recently been reminded why this classic, almost retro wedge salad is making a comeback: it’s really delicious! I like serving it with a sharp steak knife so you can easily slice into the crispy iceberg lettuce, mixing the ingredients on your fork. You can cut down on last-minute prep time by plating this salad up to an hour in advance, then covering and holding it in the refrigerator.
To make the dressing, whisk the buttermilk, sour cream, mayonnaise, vinegar, salt, and pepper in a medium bowl until smooth. Add the crumbled blue cheese and stir to combine (see substitution note below). Transfer the dressing to a jar or other container and chill for at least 4 hours. To prepare the salad, peel off any outer leaves of lettuce that are wilted or brown. Cut the lettuce in half (slicing through the root). Cut one of the halves into four wedges, and place a wedge on each of the salad plates. Reserve the remaining lettuce for another use. Pour 2 to 3 tablespoons of the blue cheese dressing over the center of each wedge. Sprinkle the tomato, onion, bacon, and sunflower seeds over the dressing. Place the prepared salads in the refrigerator to chill for 15 minutes—or cover and hold them for up to an hour before serving. Substitution Note: If you don’t have buttermilk on hand, make your own by mixing ¼ cup milk and ¾ teaspoon vinegar or lemon juice, then let them set at room temperature for about 5 minutes, until thickened.
wedge salad
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wedge salad
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1 Comment
Mara
September 15, 2018 at 4:31 pmCarol. Thank you for you reminder-I do like to eat a crunchy, fresh wedge salad. I find that I just don’t buy iceberg lettuce at all, but I like your idea of dressing it up.