Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

by Joanna Gaines
Total 5 minutes | Active 5 minutes
Makes 4 servings

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

TIP: To prepare this salad family style, set out all the toppings with the undressed wedges, so each person can top theirs to taste.

Ingredients

  • 5 ounces blue cheese, crumbled
  • ¼ cup sour cream
  • 2 tablespoons whole-milk buttermilk
  • 2 tablespoons sliced chives
  • ½ teaspoon freshly cracked black pepper
  • ¼ heaped teaspoon kosher salt
  • 1 garlic clove, minced
  • 1 head iceberg lettuce
  • 4 slices bacon, cooked until crispy and chopped
  • ½ cup diced tomatoes

Directions

  1. In a small bowl, combine half of the crumbled blue cheese, the sour cream, buttermilk, 1 tablespoon of the chives, the pepper, salt, and garlic and stir to combine.
  2. Core the lettuce and cut into four wedges.
  3. Place the wedges on individual plates for serving. To allow all toppings to stick, top the wedges first with the dressing, then garnish with the bacon, tomatoes, remaining half of the blue cheese crumbles, and remaining tablespoon of chives.
  4. Store unassembled in separate airtight containers in the refrigerator for up to 2 days.

    5. "Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.
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