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Iceberg Wedges with Buttermilk Dressing

  • Prep:
  • Total Time:
  • Servings: 4
Iceberg Wedges with Buttermilk Dressing

Photography: Dana Gallagher

Source: Martha Stewart Living, September 2006


  • 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 fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon celery salt
  • 1 head iceberg lettuce, core trimmed
  • 1/2 cup halved and whole small cherry tomatoes


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

  2. Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with dressing, and garnish with tomatoes, dividing evenly.


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