Wedge Salad Recipe
Baby Iceberg lettuce Served with Bacon, Blue Cheese, Watercress, Pickled Pearl Onions, Chives, Cherry Tomatoes, & Buttermilk Dressing.
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Ingredients
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Salad
Buttermilk Dressing
Method
Salad
- 1
Prepare lettuce
Remove any loose outer leaves from baby iceberg heads. Slice each head into 2-4 wedges depending on desired portion size (for 2 heads, cut each into 2 wedges to yield 4 wedges). Pat wedges dry with paper towels to remove excess moisture. Chill in refrigerator while preparing other components.
- 2
- 3
Prep vegetables and cheese
Halve the cherry tomatoes. Drain the pickled pearl onions and slice larger ones in half if desired. Measure and crumble the blue cheese. Snip fresh chives into 1/4-inch pieces. Rinse and spin dry the watercress; remove any thick stems. Season the lettuce wedges lightly with a sprinkle of kosher salt and freshly ground black pepper.
- 4
Assemble wedges
Place each lettuce wedge on individual plates. Tuck a small handful (about 1/4 cup) of watercress alongside or on top of each wedge. Scatter halved cherry tomatoes, pickled pearl onions, crumbled bacon, and blue cheese over and around each wedge. Sprinkle snipped chives over the top.
- 5
Finish with additional cracked black pepper to taste and a small pinch more kosher salt if desired. If serving family-style, assemble on a large platter the same way.
Buttermilk Dressing
- 6
Combine ingredients
In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, white wine vinegar, lemon juice, Dijon mustard, minced garlic, sugar, salt, and black pepper until smooth and homogenous.
- 7
Adjust consistency and flavor
If the dressing is too thick, whisk in up to 1–2 tablespoons additional buttermilk to reach a pourable but still creamy consistency. Taste and adjust seasoning: add more salt, pepper, or a splash more lemon juice or vinegar if desired. Whisk in 1 teaspoon extra-virgin olive oil for a slight sheen and rounded flavor.
- 8
Finish and chill
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Dressing will keep in the refrigerator for up to 4 days.
- 9
When ready to serve, spoon or drizzle 2–3 tablespoons of dressing over each wedge (more on the side if guests prefer).
