B&b Salad Recipe

Prepare lettuce

Remove any discolored outer leaves from the iceberg heads. Cut each head into 4 even wedges by first slicing in half through the core, then each half in half again to make quarters. Gently rinse wedges under cold water if needed and spin or pat dry thoroughly—excess moisture will thin the dressing and make breadcrumbs soggy.

Season cut surfaces lightly with the 1 tsp salt and 1 tsp black pepper, distributing across the exposed leaves so each wedge has a touch of seasoning.

Combine dressing ingredients

In a medium bowl, whisk together 3 cups buttermilk, 1 cup mayonnaise, and 1 tablespoon sour cream until smooth. Add 2 tablespoons finely chopped chives, 1 tablespoon chopped parsley, 1 teaspoon dill, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, and 1 teaspoon sugar. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Taste and adjust: if the dressing tastes too tangy, add another teaspoon of sugar; if too thick, whisk in up to 2 tablespoons more buttermilk to reach a pourable yet creamy consistency. Chill the dressing at least 15 minutes for flavors to meld (you can make this up to 24 hours ahead).

Toast breadcrumbs

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 teaspoon olive oil. When butter is melted and foam subsides, add 1 cup fresh breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon finely grated lemon zest, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Toast, stirring frequently, until breadcrumbs are golden brown and crisp, about 4–6 minutes. Transfer breadcrumbs to a plate to cool; they will crisp further as they cool.

Prepare blue cheese

Crumble 1 cup blue cheese into a small bowl. Reserve about 1/4 cup extra for final garnish if using. For a slightly creamier presentation, gently fold 1–2 tablespoons of the dressing into half the crumbled blue cheese to create a loose blue-cheese spread to dot over wedges.

Place each chilled lettuce wedge on an individual chilled plate with the cut side facing up. Spoon 3–4 tablespoons of herbed buttermilk dressing across the exposed leaves of each wedge, letting it run down into the layers.

Scatter 2–3 tablespoons of crumbled blue cheese over each dressed wedge. Sprinkle about 2 tablespoons of toasted breadcrumbs per wedge evenly over the top so some fall into the leaf crevices for texture.

Garnish each wedge with a light sprinkle of chopped chives and the reserved 1/4 cup extra blue cheese if desired. Serve immediately so breadcrumbs remain crisp.