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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We've updated the classic wedge salad, using homemade blue cheese dressing and flavorful Little Gem lettuce in place of the traditional iceberg. Ingredients:
2 tablespoons sour cream |
2 tablespoons mayonnaise |
1/4 cup buttermilk |
1/4 teaspoon kosher salt |
1/4 teaspoon garlic powder |
4 ounces blue cheese, at room temperature, crumbled and divided |
2 heads (about 1 lb.) little gem lettuces*, trimmed and halved, or hearts of romaine |
1/4 cup chopped flat-leaf parsley |
pepper |
Directions:
1. Mix sour cream, mayonnaise, buttermilk, salt, garlic powder, and 2 tbsp. water in a medium bowl. Stir in half the cheese, mashing with the back of a spoon to smear into dressing. Chill 30 minutes.
2. Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.
3. *A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers' markets and well-stocked grocery stores.
4. Make ahead: For dressing, up to 3 hours, chilled.
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