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Iceberg Wedges with Blue Cheese Dressing

The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

  • 2/3 cup buttermilk, well-shaken
  • 1/3 cup mayonnaise
  • 4 ounces Danish blue cheese (about 1 cup)
  • 1 tablespoon lemon juice
  • A few dashes hot sauce, such as tobasco
  • 2 tablespoons chopped chives
  • salt and pepper, to taste

Directions

  1. Step 1

    In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.

  2. Step 2

    Stir to combine

  3. Step 3

    Stir in chives, salt, and pepper.

  4. Step 4

    Serve with iceberg wedges and top with remaining blue cheese.

Source
Mad Hungry, September 2010