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Photo: Annabelle Breakey; Styling: Robyn Valarik Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik

Little Gem Wedge Salad

We've updated the classic wedge salad, using homemade blue cheese dressing and flavorful Little Gem lettuce in place of the traditional iceberg.

Sunset JUNE 2013

  • Yield: Serves 4
  • Hands-on: 15 Minutes
  • Chill: 30 Minutes


  • 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. 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.

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

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Little Gem Wedge Salad Recipe