We’re Cooking: A Perfect Blue Cheese Wedge Salad

Gary is a huge fan of the steak house favorite, a blue cheese wedge salad…relatively simple and seen on menus across the country the blue cheese wedge has gained the reputation of being the ideal starter to a hearty steak dinner (followed, of course, with a loaded baked potato and creamed spinach…) Though not sure about the rest of the menu, we do love a good wedge, loaded with crispy bacon, lots of blue cheese and a great dressing, and that is really where a steak house (or home cook) can distinguish themselves.  My take includes a lightened up blue cheese dressing made with non-fat Geek yogurt and low fat buttermilk….if the dressing is light we can add more bacon.  Don’t be afraid to make a lot too, the dressing is delicious the next day too , added as a dip with simply blanched crudites, chopped romaine or arugula salad, or with a plate of salted heirloom tomatoes with lots of freshly cracked black pepper.


Blue Cheese Wedge
For the salad –
1 head iceberg lettuce
3 strips bacon
1 beefsteak tomato, chopped
1/2 cucumber, sliced very thin
4 red or white radishes, sliced very thin and lightly salted
1 hard boiled egg, crumbled
3 ounces crumbled blue cheese
1 tablespoon capers, rinsed
4 sundried tomatoes, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper

For the dressing –
1 cup low-fat buttermilk
1/2 cup non-fat Greek yogurt, plain
1 tablespoon low-fat mayonnaise (optional, the mayo will add a touch more creaminess to the dressing)
3 or 4 ounces crumbled blue cheese
1 teaspoon Dijon Mustard
1 clove garlic, minced very fine
1 tablespoon champagne or white wine vinegar
1 teaspoon freshly chopped tarragon
1 teaspoon freshly chopped dill
1 teaspoon freshly chopped parsley
Salt and pepper

Reduced balsamic vinegar for garnish, optional

Heat the oven to 400 and lay the bacon strips on a rack on top of a baking sheet.  Roast the bacon until cooked through and crisp (this will also make the house smell delicious….who doesn’t love the scent of bacon….) Remove the bacon from the oven and crumble.  Set aside until ready to assemble the salads. Make the dressing by whisking all the ingredients together except the cheese with about 1/2 teaspoon each of salt and black pepper, or to your taste.  Fold the cheese in at the end, cover and refrigerate until ready to serve. Remove the core of the lettuce (either by cutting it out or by banging the core on a butcher block, this will loosen the lettuce core and it will come right out.) Wash the lettuce, being careful not to disrupt the shape.  Let drain very well.  Cut the lettuce in half vertically (with the core at the top.)  Carefully cut the lettuce into thick wedges from the top to the bottom.  Place each wedge on individual large plates.  Liberally spoon the dressing over the wedge.  Decorate each plate with several tomato chunks, egg, capers, sundried tomatoes, parsley, cucumber, radish, a handful of bacon and a sprinkle of blue cheese.  Season with freshly ground black pepper.  Drizzle the reduced balsamic around the outside boarder of the plate and serve.


  1. I thought you were snapping a pic from a restaurant, it looks so beautiful. I would have that as my main dish. I have no doubt, it’s as delicious as it looks. Too yummy!


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