I will make no apologies for my love of a good wedge salad. No, there is absolutely nothing to be ashamed of here – just crisp iceberg lettuce, drowning in blue cheese dressing and adorned with a myriad of tasty toppings.
Sure, a wedge salad is a little cliché. This is nothing new, people. But you know what? A classic wedge salad on a hot summer day is damn near perfect. It’s good old-fashioned deliciousness.
Now, the following is not exactly what I’d call a “recipe”. A wedge salad is not a difficult thing to assemble, and there are a million different variations on the classic wedge. So, I’m including a list of suggested wedge toppings (mix and match to your heart’s desire!) and an incredible recipe for homemade blue cheese dressing. I got this recipe from my co-worker at the Beaverton Farmer’s Market. She and her husband have been in the restaurant business for 20 years, and this is their tried and true blue cheese dressing recipe. Let me tell you, it’s perfect. I heartily encourage you to make a big ole batch of this buttermilk blue cheese dressing today, and then douse some iceberg lettuce in the creamy blue cheese goodness.
Here, in no particular order, are my favorite wedge salad toppings. Feel free to comment with your favorite toppings as well!
*Hard boiled egg
*Crispy fried shallots
*Pickled red onion
Really, the possibilities are endless. You can even swap out the iceberg lettuce for another type of green, such as romaine, radicchio, or butter lettuce. Get creative with it. The wedge shown here is topped with heirloom cherry tomatoes, avocado, chives, sunflower seeds, and freshly ground black pepper.
And, without further ado, here is a recipe for the BEST blue cheese dressing of all time.
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/4 teaspoon white pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- A couple dashes Tabasco sauce
- 1/2 cup sour cream
- 1.5 cups mayonnaise
- 1/4 cup buttermilk
- 3/4 cup crumbled blue cheese
- In a small bowl, combine the garlic and spices. In a larger bowl, whisk together the vinegar, mustard, sour cream, mayo, and buttermilk.
- Stir in the garlic and spices, until combined. Gently fold in the blue cheese crumbles. Taste, and adjust seasonings as needed.
- Refrigerate dressing for several hours (or overnight), to allow flavors to meld. Store in the fridge in an airtight container for up to one week.