Chopped Wedge Recipe
house garlic caesar, romaine lettuce, tomato, and bleu cheese crumbles over romaine with iceberg, basil buttermilk dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Greens & Veg
House Garlic Caesar Dressing
Basil Buttermilk Dressing
Toppings & Finishing
Method
Salad Greens & Veg
- 1
Prep the lettuces
Wash and thoroughly dry romaine and iceberg lettuce. Remove core from iceberg and roughly chop iceberg into 1-inch pieces. Chop romaine into 1-inch wide ribbons. Combine romaine (6 cups) and iceberg (2 cups) in a large mixing bowl and toss gently to combine.
- 2
Prep tomatoes and basil
Halve the cherry or plum tomatoes. Stack basil leaves, roll them and slice or tear into thin ribbons (chiffonade) or small pieces. Add tomatoes and basil to the bowl with the lettuces and toss gently to distribute.
House Garlic Caesar Dressing
- 3
Make the garlic Caesar
In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs Greek yogurt, the minced anchovies (2 tsp) if using, and 2 minced garlic cloves until smooth. Add 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 3 tbs grated Parmesan. Slowly drizzle in 3 tbs extra-virgin olive oil while whisking to emulsify. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt or anchovy level as desired. Refrigerate until ready to serve.
Basil Buttermilk Dressing
- 4
Blend the basil buttermilk dressing
Combine 1 cup buttermilk, 1 tbs mayonnaise, 1 packed cup fresh basil leaves, 1 garlic clove, 1 tbs lemon juice and 1 tsp honey in a blender or food processor. Blend until smooth and bright green, about 30–45 seconds. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper; blend briefly to incorporate. Chill briefly if needed. This dressing should be pourable but creamy; if too thick, thin with up to 2 tbs additional buttermilk.
Assemble & Finish
- 5
Dress the salad and plate
Divide the mixed lettuces, tomatoes and basil among 4 plates or one large serving bowl. Spoon or drizzle the house garlic Caesar over roughly half of the salad (about 1/2 cup total) and the basil buttermilk dressing over the other half (about 1/2 cup total) to create a contrast of flavors as described in the menu. Toss gently at the table if desired or leave partially dressed for a chopped wedge presentation.
- 6
Add toppings
Scatter 3 oz bleu cheese crumbles evenly over the salad and sprinkle 1 cup croutons if using. Finish with 1 tbs extra grated Parmesan and a light dusting of freshly ground black pepper (about 1/4 tsp).
- 7
Serve
Serve immediately so greens stay crisp. Provide extra dressings on the side if guests want more.