Wedge Salad

From Cook's Country | August/September 2012

Why this recipe works:

We use a quality blue cheese—English Stilton—to make the rich dressing the star of this salad. Mayo and sour cream add tang and creaminess, red wine vinegar brightens it up, and a splash of milk smoothes it out to the perfect consistency—all the better to coat a crunchy wedge of iceberg. Tests… read more

We use a quality blue cheese—English Stilton—to make the rich dressing the star of this salad. Mayo and sour cream add tang and creaminess, red wine vinegar brightens it up, and a splash of milk smoothes it out to the perfect consistency—all the better to coat a crunchy wedge of iceberg. Tests proved that raw onion overpowered even our robust dressing, but shallots soaked in vinegar (which we then used in the dressing) provided a mellower onion flavor.

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Serves 6

The dressing can be refrigerated in an airtight container for up to one week. This salad is best when the iceberg wedges are cold.

Ingredients

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