Iceberg Wedge with Chunky Blue Cheese Dressing

Name: Iceberg Wedge with Chunky Blue Cheese Dressing
Yield: serves 8
Ingredients: 2 cups mayonnaise; 1 1/2 cups sour cream; 1 tablespoon grated white onion; 1 teaspoon minced garlic (about 1 medium clove); 1/2 teaspoon celery salt; 1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon); 1 teaspoon Worcestershire sauce; 1/4 cup dry white wine; 1/4 cup thinly sliced green onions, white and green parts; 2 cups good-quality blue cheese, crumbled (about 8 ounces); 1/4 cup finely chopped Mexican or French tarragon leaves (optional); 2 heads iceberg lettuce, cored and quartered; 1 pint cherry tomatoes, halved; 8 slices crisp cooked bacon, crumbled

December 14, 2011

Once looked down upon as so 1950s, the iceberg wedge with tangy blue cheese dressing has made a comeback, and with good reason. I’m always amazed at the enthusiastic response when I set out these salads—either on a party buffet table, or for a sit-down dinner. Guys especially love it.

Recipe notes

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