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Iceberg Wedges with Creamy Blue-Cheese Dressing

  • Yield: Makes 1 3/4 cups

Photography: DAVID M. RUSSELL

Source: Martha Stewart's Cooking School, Episode 107


  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup plain low-fat Greek-style yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarsely chopped fresh thyme
  • Coarse salt and freshly ground white pepper
  • 4 ounces crumbled blue cheese
  • 1 head fresh iceberg lettuce, trimmed and chilled
  • Sliced tomato, for serving (optional)


  1. Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.

  2. Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)

  3. Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

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