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Recipe Thursday-Iceberg Wedges with Blue Cheese Dressing

Posted on February 23rd, 2012 | Posted in Recipes, Salad

When I was introduced to wedge salads I fell in love instantly. They are simple, the flavors are non complex, but so very tasty! I made this Iceberg Wedge Salad with Blue Cheese Dressing last Friday for a dinner party. Since I was working on other dishes I wanted a side that I could prep ahead of time. This worked perfectly since I made the dressing the night before, then only had to plate the salad the night of the dinner.

Dressings are definitely what make wedge salads so good. This particular blue cheese dressing has the perfect texture and flavor for a wedge salad. It is not too thick, so it gets into all the layers of the iceberg wedge, but still has those quintessential blue cheese chunks! The dressing also has the perfect tangy flavor from the mixture of lemon juice and Roquefort cheese. Bon Appetit!

Iceberg Wedge with Blue Cheese Dressing

Yield 6 Servings

1 cup crumbled Roquefort cheese (CWFR2460)
2/3 cup sour cream (HPH050)
2/3 cup mayonnaise (992170)
1/4 cup fresh lemon juice
2 scallions, minced
1/2 teaspoon thyme (CQT041)
1/2 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
Salt and freshly ground pepper (991861/CQp065)
6 large wedges of iceberg lettuce (1 1/2 heads)
1 cup grape tomatoes, halved

In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise. Stir in the lemon juice, scallions, thyme, lemon zest and 2 teaspoons of the chopped parsley. Season the blue-cheese dressing with salt and pepper.

Set the lettuce wedges on a platter. Spoon a generous amount of the blue-cheese dressing over each lettuce wedge. Top with the tomatoes and the remaining 1 tablespoon of chopped parsley. Serve.

Recipe adapted from foodandwine.com
Food styling and photography by D.V.Bounds

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