The other night I threw a small dinner party. As I was putting together the menu, I thought – how about Wedge Salads? I’ve never made them, but love the crunchy, freshness of the lettuce with all the toppings – plus I’m a bit obsessed with blue cheese. If I may say so, this was a huge hit with my guests! You can certainly use a chunky blue cheese dressing from the store but this simple recipe takes less than 5 minutes to make and it’s worth the effort. For the Wedge Salad, I’ll tell you how I top it and you can decide how many you’re making at a time.
Easy Homemade Blue Cheese Dressing
- 1 c sour cream
- 1/2 c mayonnaise
- 3/4 c chunky blue cheese
- 1/2 t red wine vinegar
- 1/2 t lemon juice
- sea salt & coarse ground cracked black pepper to taste
Place together in a bowl and stir together until mixed. It’s ready to serve and will be even better in 24 hours.
Wedge Salad
- Iceberg lettuce – cut into wedges (I can get six wedges from a head of iceberg lettuce – remove the core)
- chopped tomatoes
- chopped crispy bacon (I sprinkle pepper on my bacon before cooking it)
- chopped fresh chives
- blue cheese dressing
- blue cheese crumbles to top
When I served this the other night, I neglected to take a picture. I placed six wedges on a vibrant green platter and then topped them. It was gorgeous and a showy way to present a Wedge Salad for a dinner party. Tonight, I made up two for Spence and I. Here’s what my wedge looks like.
