Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

On Friday nights, after the busy work week, one of our favorite go-to suppers is the new-again, old iceberg wedge salad. We use a quarter of an Iceberg Lettuce head and a big dollop of this wonderful blue cheese dressing, sprinkled with chopped bacon, finely sliced red onion, halved Small-Type Tomatoes and Garlic Croutons. It is easy to prepare and even more delicious when paired with quick grilled jumbo shrimp.

Rich Zesty Buttermilk Blue Cheese Dressing
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Worcestershire
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced garlic
  • Coarse sea salt
  • Freshly cracked black pepper
  • 1 1/4 to 1 1/2 cup crumbled blue cheese
  • 2 tablespoon finely chopped chives
  • Optional: dash of Tabasco

    Whisk together the sour cream, buttermilk, mayonnaise, lemon juice, Worcestershire and red wine vinegar until smooth. Add the garlic, whisking until evenly incorporated. Season to taste with salt and pepper (and optional dash of Tabasco). Stir in the crumbled blue cheese, breaking it up and incorporating evenly. Stir in the chopped chives. Keep chilled for use within one week. It is good on virtually any green salad and particularly delicious on salads incorporating sliced ripe pears, diced Red Onions and carmalized walnuts as well as our Buffalo Iceberg Wedge Salad.

  • Recipe Seeds: Batavian Lettuce, Butterhead Lettuce, Chives, Endive - Frisee, Garlic, Heirloom Tomatoes, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Radicchio, Romaine Lettuce, Salad Blends, Salad Greens, Small-Type Tomatoes, Tomatoes