The Wedge Salad is the breakfast special of salads. Bacon and eggs; tomato slices large enough to be pushed aside; and “old reliable” iceberg lettuce. Despite all of these ordinary ingredients, the Wedge Salad has an air of sophistication; the pedigree of the overpriced steakhouse. Why? What makes the Wedge Salad so A List? Well, besides the bacon. It’s the Buttermilk Blue Cheese Dressing, of course!
Ingredients for Blue Cheese Dressing:
1/2 cup blue cheese crumbles
1/4 cup buttermilk
1 tbsp fresh lemon juice
1 tbsp finely chopped green onion
1/4 tsp sugar
NOTE: This recipe has a punch of Blue Cheese flavor and makes 3/4 cup Blue Cheese Dressing. Make the dressing first, before making the salad — it gets thicker and creamier with time in the fridge.
Add buttermilk to 1/4 cup of blue cheese crumbles.
Mash cheese crumbles with a fork, incorporating into buttermilk. Add lemon juice, salt and sugar. Combine well. The small amount of sugar makes the flavors “pop” just a little better.
Stir in chopped green onion and remaining blue cheese crumbles. Refrigerate until ready to use. Dressing thickens with time. This punchy Blue Cheese Dressing is great not only on salad but with wings and Buffalo Chicken Salad too.
For the Classic Wedge Salad, cut a “wedge” from a head of iceberg lettuce, top with hard boiled egg quarters, bacon pieces and tomato slices. Thinly sliced red onion is a nice accent. Smother with Buttermilk Blue Cheese Dressing and top with a few cracks of fresh pepper. For added instruction and entertainment, watch the How to Make Blue Cheese Dressing Video.
Murasaki Shikibu says
I made the blue cheese dressing a bit differently because buttermilk isn’t that easy to come by here and used whipped Queso Fresco & Crème fraiche + whole milk. Other than that this salad is just the thing to make now, as romaine lettuce hearts and tomatoes are in season. The crispy bacon is like the crowning glory of this salad. Thanks for sharing!
Average Betty says
Thank you for sharing your twist, Murasaki! Sounds terrific!
How much Mayo do you add? It’s not listed in the ingredients.
Average Betty says
Hi Denny, Thanks for the catch. You don’t need to add mayonnaise if you allow the dressing to thicken. If you need it faster, consider adding 1-2 TBSP mayo until the dressing is the desired thickness.
Let me know how it goes! Thanks!!
PS: There is an instructional video here: http://www.averagebetty.com/videos/how-to-make-blue-cheese-dressing-video/