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A Refreshing Wedge Salad


wedge salad

Iceberg Wedge Salad with Pickled Red Onions and Blue Cheese Dressing

Jennifer Dewasha, Colette Grand Café, Toronto, Canada
Crispy shallots (find them at Asian grocery stores) add a nice fried crunch to the salad, while the oranges offer a sweet burst of freshness. They’re both perfect foils for the creamy blue cheese. Use leftover dressing as a vegetable dip—it will keep in the refrigerator for about five days.
Servings 8

Ingredients
  

  • FOR BLUE CHEESE DRESSING:
  • ¾ cup crème fraîche
  • cup crumbled blue cheese such as Stilton
  • cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • Heavy cream to thin dressing as necessary
  •  
  • FOR WEDGE SALAD:
  • 1 head iceberg lettuce
  • 3 tablespoons crumbled blue cheese
  • 2 oranges peeled and segmented
  • 3 to 4 tablespoons pickled red onions see sidebar
  • 3 to 4 tablespoons crispy shallots see headnote
  • 2 tablespoons chopped fresh chives
  •  
  • FOR PICKLED RED ONIONS:
  • 1 small red onion peeled and cut lengthwise into ¼-inch-thick slices
  • ½ cup white wine vinegar
  • 2 tablespoons granulated sugar

Instructions
 

  • FOR BLUE CHEESE DRESSING:
  • Whisk together all ingredients in a bowl. Taste and adjust seasoning as necessary. If dressing is too thick, thin with cream and mix thoroughly.
  • FOR PICKLED RED ONIONS:
  • Put onion slices in a small bowl. Cover with water and soak overnight in the refrigerator. Rinse onions with fresh water, drain, and return to bowl.
  • Heat vinegar, ¼ cup water, and sugar in a small saucepan over medium-low heat until sugar dissolves. Pour over onions, cool to room temperature, cover, and refrigerate for 1 day before using.
  • Cut iceberg into 8 wedges, leaving stem attached to each wedge. Arrange on a platter. Drizzle 1 tablespoon dressing over each wedge and crumble blue cheese on top. Garnish with remaining ingredients.

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