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Crumble 1 cup of the blue cheese and set it aside as a garnish.
Set up a food processor and, with the motor running, drop the scallions through the feed tube. After 10 seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining chopped blue cheese and pulse a few times to chop it further. Stop the motor and add the mayonnaise, vinegar, and 2 tsp. black pepper. With the motor running, add the buttermilk. Check the texture; if it is too thick, add more buttermilk to produce a thick and creamy, but pourable, dressing. (The dressing may be prepared up to 3 days ahead; store in an airtight container in the refrigerator.)
To assemble the salad, lay the iceberg wedges cut side up on 8 salad plates. Spoon about 1/4 cup of the dressing over each, then sprinkle each with some of the reserved blue cheese and a few grinds of black pepper. Leftover dressing will keep for 1 week in an airtight container in the refrigerator.
Very simple to make and the family enjoyed. I drizzled balsamic vinegar over wedges and added some red onion slices. I thought the dressing was very good. Will make again.
I made this for Christmas dinner at a friend's house last year. It was delicious...and I have always hated blue cheese. Buttermilk, however, was the perfect addition for me. It took off the salty edge of the blue cheese. Every guest loved it even my 2 1/2 year old! Over the summer, the host of the Christmas Dinner asked for the recipe so that she could serve it at another party. And, here I am today, Thanksgiving 2010, making it again as one of my contributions to Thanksgiving dinner. Delightful and easy!
I like Iceberg Wedges and love blue cheese but the dressing was bland and too salty (might have been my fault) Will not make this dressing again.
Very simple, great blue cheese flavor with refreshing bite of iceberg. Easy prep and wedge-shaped serving is not what guests are expecting. I shaved a star off because the flavor is one dimensional. However, I will make it again and if you like blue cheese and/or are serving BBQ, this is a sure winner.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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