Iceberg Lettuce Wedges With Creamy Blue Cheese Dressing Recipes

ICEBERG LETTUCE WEDGES W/CREAMY BLUE CHEESE DRESSING

Steps:

• Cut the lettuce into 4 wedges and place on chilled plates.
• In a medium bowl, whisk together remaining ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese.
• Spoon a generous amount of dressing over each wedge of lettuce.
• Garnish with the extra chives and serve.

LETTUCE WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
• Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE

Steps:

• For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
• For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
• Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES

Steps:

• In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

ICEBERG WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
• Stir to combine
• Stir in chives, salt, and pepper.
• Serve with iceberg wedges and top with remaining blue cheese.

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
• Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
• Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.