Little Gem Wedge Salad
Photo: Annabelle Breakey; Styling: Robyn Valarik
We've updated the classic wedge salad, using homemade blue cheese dressing and flavorful Little Gem lettuce in place of the traditional iceberg.
How to Make It
Step 1
1
Mix sour cream, mayonnaise, buttermilk, salt, garlic powder, and 2 tbsp. water in a medium bowl. Stir in half the cheese, mashing with the back of a spoon to smear into dressing. Chill 30 minutes.
Step 2
2
Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.
Step 3
3
*A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers' markets and well-stocked grocery stores.
Step 4
4
Make ahead: For dressing, up to 3 hours, chilled.
Ingredients
2 tablespoons sour cream
2 tablespoons mayonnaise
1/4 cup buttermilk
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
4 ounces blue cheese, at room temperature, crumbled and divided
2 heads (about 1 lb.) Little Gem lettuces*, trimmed and halved, or hearts of romaine
1/4 cup chopped flat-leaf parsley
Pepper
Directions
Step 1
1
Mix sour cream, mayonnaise, buttermilk, salt, garlic powder, and 2 tbsp. water in a medium bowl. Stir in half the cheese, mashing with the back of a spoon to smear into dressing. Chill 30 minutes.
Step 2
2
Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.
Step 3
3
*A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers' markets and well-stocked grocery stores.
Step 4
4
Make ahead: For dressing, up to 3 hours, chilled.
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