Iceberg Wedge with Creamy Dressing

  • Serves

    serves 2-4


"Unlike some of the frail field lettuces that wilt and swoon," cookbook writer Marion Cunningham once noted, "iceberg is stalwart." This preparation—one of Cunningham's favorite ways of serving the oft-scorned lettuce—is simple, flavorful, and plays up iceberg's crisp texture nicely.


  • 1 wedge iceberg lettuce
  • 12 cup sour cream
  • 12 cup mayonnaise
  • 2 green onions, minced
  • 2-3 Tbsp. lemon juice
  • 12 cup blue cheese, crumbled
  • Freshly ground black pepper


Step 1

Plunge a cored head of iceberg forcefully into a large bowl of cold water. Drain, wrap in towel, and refrigerate overnight.

Step 2

Combine sour cream, mayonnaise, onions, and lemon juice and stir well. Stir in cheese, then chill 4–6 hours.

Step 3

To serve, cut lettuce into 4 large wedges, spoon dressing on top, and season with pepper.

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