Blue Cheese Wedge Salad

  • Serves

    serves 4


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.


  • 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


Step 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 1⁄3 cup blue cheese with the half & half, mayonnaise, sour cream, juice, granulated garlic, onion powder, celery seeds, salt, and pepper.

Step 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.

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