This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.
His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.
Yield: Makes 1 1/2 cups
- 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
- 2 teaspoons anchovy paste or 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, smashed and minced
- buttermilk or milk (optional)
- In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
- Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
- Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.
Note: Dressing will keep fresh in the refrigerator for up to 1 week.
To Complete the Salad:
Yield: 4 Servings
- Green Goddess Ranch Dressing (recipe above)
- 1 head iceberg lettuce, cut into thick slices or wedges
- 4 slices bacon, cooked until crispy
- English cucumber, cut into slices
- Prepare Green Goddess dressing and set aside.
- In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
- Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
- Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Looks good Jo. One of my favorites! Quick and easy with delicious homemade dressing!
SO good! I know that you make an incredible Green Goddess dressing yourself. 🙂 Love it!
this looks delicious!
Thank you! Love it when something so simple is so delicious! 🙂
I love wedge salads, this looks like a great different take on one!
Classic & yummy- right? I think serving it as a thick slice of iceberg makes more sense! 🙂
I have been using slices versus wedges for some time ever since I saw it done in one of Ina’s recipes. Much easier to add toppings and eat!
I’m surprised I missed Ina slicing her iceberg! 😉 I got the idea from Bon Appetit. It really makes much more sense.
It’s in her 2014 cookbook ” Make It Ahead” recipe “Crunchy Iceberg Salad with Creamy Blue Cheese”. I have all of her cookbooks and I am always going through them 🙂
I also mentioned her idea in a 2015 post on wedge (sliced) salads. As you said this is a much better way to serve it.
Looks so good! Nice clicks!
Thank you so much! 🙂
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