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Little Gem Wedge Salad

Photo: Annabelle Breakey; Styling: Robyn Valarik
Hands-on time 15 mins
Chill time 30 mins
Yield Serves 4
We've updated the classic wedge salad, using homemade blue cheese dressing and flavorful Little Gem lettuce in place of the traditional iceberg.


  • 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

Nutrition 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

How to Make It

  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.

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

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