Blue Cheese Wedge Salad

Blue Cheese Wedge Salad
Blue Cheese Wedge Salad
Both blue cheese and Italian dressings adorn the classic iceberg wedge salad.James Oseland

Both blue cheese and Italian dressings adorn this classic iceberg wedge salad from Anthony's Steakhouse in Omaha. This recipe first appeared in our August/September 2013 Heartland issue with the story Here's the Beef.

Blue Cheese Wedge Salad
Both blue cheese and Italian dressings adorn this classic iceberg wedge salad.
Yield: serves 4

Ingredients

  • 13 cup white wine vinegar
  • 13 cup finely chopped parsley
  • 1 tbsp. dried oregano
  • 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 13 cups olive oil
  • 34 cup crumbled blue cheese
  • 14 cup half & half
  • 14 cup mayonnaise
  • 3 tbsp. sour cream
  • 1 tbsp. fresh lemon juice
  • 1 tsp. granulated garlic
  • 12 tsp. onion powder
  • 14 tsp. celery seeds
  • 1 head iceberg lettuce, cored and quartered
  • 20 grape or cherry tomatoes
  • 12 cucumber, thinly sliced crosswise
  • 1 small red onion, thinly sliced into rings

Instructions

  1. Whisk vinegar, 3 tbsp. parsley, oregano, garlic, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; set Italian dressing aside. In another bowl, stir 13 cup blue cheese with the half & half, mayonnaise, sour cream, juice, granulated garlic, onion powder, celery seeds, salt, and pepper.
  2. Divide iceberg quarters, tomatoes, and cucumber among 4 plates. Top with onion rings and drizzle with Italian dressing. Crumble remaining blue cheese over top and spoon over blue cheese dressing; garnish with remaining parsley.