Little Gem Wedge Salad

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

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Recipe Time

Hands On: 15 Minutes
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 74%
  • Protein: 8.5g
  • Fat: 15g
  • Saturated fat: 6.7g
  • Carbohydrate: 4.7g
  • Fiber: 1.4g
  • Sodium: 556mg
  • Cholesterol: 29mg


  • 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


  1. 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. 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.
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