Iceberg Wedge Salad with Pickled Red Onions and Blue Cheese Dressing
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.
Ingredients
- FOR BLUE CHEESE DRESSING:
- ¾ cup crème fraîche
- ⅓ cup crumbled blue cheese such as Stilton
- ⅓ 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.