Wedge Salad with Blue Cheese & Herb Dressing
Little Gem lettuce is like a cross between romaine and butterhead. It's perfect for making an updated take on the wedge salad in this healthy recipe. If you can't find Little Gem, use half a romaine heart for each serving. You can order Point Reyes Original blue cheese online from pointreyescheese.com or substitute another raw-milk blue cheese.
Ingredients
Blue Cheese & Herb Dressing
- 3/4 cup crumbled Point Reyes Original blue cheese
- 2/3 cup whole-milk plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 1 medium clove garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Salad
- 6 heads Little Gem lettuce
- 1/2 cup crumbled blue cheese
- 3 pieces bacon cooked and crumbled
- 2 scallions thinly sliced on the diagonal
Instructions
- To prepare dressing: Place ¾ cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.
- To prepare salad: Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more blue cheese, bacon and scallions. Serve with extra dressing on the side, if desired.
- To make ahead: Refrigerate dressing (Step 1) for up to 5 days.
Notes
Recipe By: EatingWell Magazine, March/April 2017
Serving Size: 6
Serving Size: 6