Iceberg Wedges with Blue Cheese Dressing


Slideshow: More Terrific Salads


  • Total Time:
  • Servings: 6

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  • 1 cup crumbled Roquefort cheese
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 1/4 cup fresh lemon juice
  • 2 scallions, minced
  • 1/2 teaspoon chopped thyme
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • 6 large wedges of iceberg lettuce (1 1/2 heads)
  • 6 radishes, very thinly sliced

How to make this recipe

  1. In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise. Stir in the lemon juice, scallions, thyme, lemon zest and 2 teaspoons of the chopped parsley. Season the blue-cheese dressing with salt and pepper.

  2. Set the lettuce wedges on a platter. Spoon a generous amount of the blue-cheese dressing over each lettuce wedge. Top with the sliced radishes and the remaining 1 tablespoon of chopped parsley. Serve.

Contributed By Photo © James Baigrie Published March 2004

499855 recipes/iceberg-wedges-with-blue-cheese-dressing 2013-12-06T23:32:56+00:00 Tom Douglas fall|winter|fast-column|american|appetizers-starters|salads|6|basic-easy|fast|no-cook|vegetarian march-2004,tom douglas,iceberg wedge salad,blue cheese dressing,steakhouse salad,american salad recipes,iceberg-wedges-with-blue-cheese-dressing 499855

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