Jul 23, 2020

Wedge Salad with Buttermilk Herb Dressing

Prep Time: 15 mins
The reasoning behind the name of this retro-inspired salad is fairly self-explanatory - a head of crisp iceberg lettuce is cut into quarters or wedges and topped with a homemade creamy buttermilk herb dressing, crumbled bacon bits, tomatoes and blue cheese.

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Wedge Salad with Buttermilk Herb Dressing

The reasoning behind the name of this retro-inspired salad is fairly self-explanatory a head of crisp iceberg lettuce is cut into quarters or wedges and topped with a homemade creamy buttermilk herb dressing, crumbled bacon bits, tomatoes and blue cheese.

It gained popularity in the US in the 1950s and 1960s in a time of Manhattan power-lunch meetings à la “Mad Men”. When creating recipes with very few, simple ingredients, I always opt to buy the highest quality ingredients available.

Wedge Salad with Herb Buttermilk Dressing and steak-11.jpg

In this case it is most important to buy good bacon and blue cheese. I like thick cut bacon cooked in a pan so the fat renders slowly, allowing for the bacon to crisp up evenly. I love serving this steakhouse-classic with cast-iron seared or grilled cowboy ribeye steak.

Wedge Salad with Herb Buttermilk Dressing and steak-68.jpg

Wedge Salad with Herb Buttermilk Dressing and steak-71.jpg

Wedge Salad with Buttermilk Herb Dressing

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Prep Time 15 mins

Ingredients:

For the buttermilk herb dressing:

  • ½ cup low-fat buttermilk
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons chopped chives
  • 1 tablespoon finely chopped basil leaves
  • 1 teaspoon chopped dill leaves
  • 1 clove chopped garlic

For the salad:

  • ½ pound thick-cut applewood smoked bacon, cut into ½”-wide strips 
  • 1 medium head iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled blue cheese
  • 1 teaspoon diced chives, for garnish

Instructions:

For the buttermilk herb dressing:

  • In a medium mixing bowl whisk the buttermilk, sour cream, mayonnaise, parsley, chives, basil, dill and garlic until completely combined. Cover and refrigerate until ready to use. The dressing can be made up to a week in advance. 

For the salad:

  • Add the bacon to a medium sauté pan and cook, stirring occasionally, until crisp and golden brown, about 7 minutes. Remove the bacon to a paper towel-lined plate to drain. 
  • Cut the head of iceberg lettuce into 4 equal quarters. Add one wedge of lettuce to each plate, spoon about 3 tablespoons of the dressing over each wedge then top with cherry tomatoes, bacon, chives and black pepper. 

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