Personally, I love the wedgie. I’ve had them lots of places…some fancy, some not so fancy. They are a little different everywhere, the dressing that is, not the wedge.
The wedge is always iceberg. I’m not the biggest fan of the iceberg but it is the perfect, bland vessel for an outstanding dressing.
This particular concoction is no exception. When I read this recipe, something about the ratios of ingredients just seemed perfect. Glad I tried it because it is sooooo good. Perfectly creamy and tangy with a little garlic bite.
This is going to be a new staple around here, the Blue Cheese Dressing Wedge.
I love it.
I used the best quality buttermilk, sour cream and blue cheese I could find. It’s worth it.
Place the sour cream, mayonnaise, buttermilk, lemon juice, crushed garlic in the bowl of a food processor. Add the blue cheese last. Pulse until combined, making sure to keep the mixture slightly chunky. (Alternatively, stir the ingredients in a bowl with a wooden spoon or whisk.) Season with kosher or sea salt, pulsing or stirring gently to maintain the texture. The consistency should be thick but pourable. Stir in more buttermilk if the dressing is too thick.
Spoon the dressing into a pouring vessel and refrigerate for one hour or up to three days. Remove 30 minutes before serving.
Slice one head of iceberg lettuce into four wedges and dollop dressing over top. Sprinkle with crispy, fried bacon and freshly ground pepper.
Blue Cheese Dressing Wedge
Adapted from the Wine Spectator
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk (not lowfat)
Juice of 1/2 a lemon
1 clove of garlic, crushed
3 ounces blue cheese, crumbled
Kosher or sea salt
One Year Ago Today: No Monkeying Around