Little Gem Wedge Salad

Little Gem Wedge Salad Recipe
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.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Hands-on: 15 Minutes
Chill: 30 Minutes

Nutritional Information

Calories 184
Caloriesfromfat 74 %
Protein 8.5 g
Fat 15 g
Satfat 6.7 g
Carbohydrate 4.7 g
Fiber 1.4 g
Sodium 556 mg
Cholesterol 29 mg

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

Preparation

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.

2. Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.

*A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers' markets and well-stocked grocery stores.

Make ahead: For dressing, up to 3 hours, chilled.

Note:

Amy Machnak,

June 2013
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