Cooking Lesson #1111: Wedge Salad with Blue Cheese Dressing

…from the Perspectives’ Holiday Kitchen

How you doin’? When planning Thanksgiving dinner, I like to make the salad course as easy as possible. Wedge Salads are just about as simple as they come and that’s their appeal as they complement a turkey dinner at its finest.
 
This salad is sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
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                                                      Blue Cheese Dressing
 
Prep time:  10 minutes
Yield:  2-1/2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
1/2 cup blue cheese
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

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ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
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                                                              Wedge Salad
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup blue cheese dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the outer lettuce leaves as necessary.
3. Cut the lettuce into 4 wedges.
4. Wash, thoroughly drain and chill the wedges.
5. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
6. Pour 1/4 cup of dressing over each lettuce wedge.
7. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
8. Serve immediately on a chilled plate with a chilled fork.

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Quip of the Day:  I've just applied for a job in a salad packing plant. The hours are terrible, but apparently the celery is good.-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

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