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Iceberg Wedges with Buttermilk Blue Cheese Dressing

These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.

  • servings: 4

Ingredients

  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped shallot, (about 1 shallot)
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery salt
  • 1/2 cup crumbled domestic blue cheese
  • 1 head iceberg lettuce, core trimmed, cut lengthwise into quarters
  • 1/2 cup halved grapes or small cherry tomatoes, for garnish (optional)

Directions

  1. Step 1

    Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.

  2. Step 2

    Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes, if desired.

Source
The Martha Stewart Show, September 2006

Reviews (1)

  • 29 Aug, 2012

    I think this recipe, particularly the dressing, is delicious. It has become my husband's favorite. The quality of the mayonnaise and blue cheese is important. I used a mild imported cheese and Hellman's.