Hands down the best and only way to make a wedge salad. This is an OG recipe from my girl Ina Garten that I make on repeat. I love slicing the iceberg thinly instead of having a huge chunk of lettuce. Also the crunchy topping with the addition of celery, green onions, and radishes is spectacular 👏 The homemade dressing is so easy to make and delicious. Trust me and take the time to make it. It makes enough so you will extra leftover that is delicious as a dip with veggies. Enjoy!
THE BEST ICEBERG WEDGE SALAD
4 ounces Roquefort Blue Cheese
2/3 cup good mayonaise
1/3 cup plain Greek Yogurt
1 tablespoon Sherry Vinegar
Salt and fresh pepper
4 tender inside celery stalks, trimmed and sliced
6 radishes trimmed and sliced into rounds
5 scallions sliced white and green parts
Halved cherry tomatoes
1 large head iceberg lettuce
4-6 ounces Roquefort Blue Cheese
For the dressing, place 4 ounces of blue cheese in a bowl and microwave about 10-15 secs until it begins to melt. Place the mayo, yogurt, warm blue cheese, and sherry vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper in a blender or food processor and process untll smooth.
For the salad, combine the celery, radishes, and scallions in a bowl. Slice the head of iceberg across to make about 4-5 3/4 inch rounds. Place on a dinner plate. Spoon the dressing over the lettuce and sprinkle the veggie mix on top. Top with blue cheese and I added bacon:)