Tuesday, July 3, 2012

RECIPE: Wedge Salad with Blue Cheese Dressing {Old Chicago Pizza Style}

With "high in the 90's" being spoken regularly around here, we're eating lots of "summer" food {read: anything you don't have to use the oven to prepare}. Our favorites are Pizza on the grill, Pesto, Tomato and Basil Ravioli, and a few others that I really should get around to sharing. An easy too-hot-for-cooking go-to is the BLT. To mix it up a little we switch it up now and then and have a Wedge Salad instead. Let's be honest, a Wedge Salad is basically a BLT without the bread.

To assemble a Wedge you cut a head of iceberg lettuce into quarters, give each person a slice, sprinkle a few tomatoes over the top along with crunchy bacon, then drizzle on some Blue Cheese dressing. Last year I had a salad at Old Chicago Pizza. Their Blue Cheese was heavenly - creamy, but not too thick, with the perfect amount of cheese along with a slight spiciness. This recipe comes very, very, very close.

If it gets too hot for cooking with the oven this week, try a wedge. Delicious!

Blue Cheese Dressing

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonaise
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1 clove garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2.5 oz blue cheese crumbles

Smash the blue cheese under a fork with a little bit of the buttermilk. You want to leave a few chunks, but most of it should be small. (That way every bite has some blue cheese. Yum.) Mix the remaining ingredients together. Add the smooshed-up cheese and allow the dressing sit in the refrigerator for an hour or so before serving. It will keep for a week or so – good luck with that though!


  1. Sounds great. Do the girls eat this?

    1. They do, but as a salad with bacon on the side. They have both been really good about trying new things lately and both discovered that they like Blue Cheese!


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