Wedge Salad With Blue Cheese Dressing Recipe

An easy starter from the MasterChef cookbook. Nothing kicks off a juicy steak dinner better than a classic wedge salad drizzled with blue cheese. The creamy dressing and crispy lettuce gives comfort food an air of rich indulgence. The bold, sharp dressing is a cinch to make and is also terrific with chicken wings or as a dip for fresh vegetables.

Blue Cheese Dressing
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp buttermilk
2 tbsp red wine vinegar
Pinch of sugar
1/2 tsp freshly ground black pepper
3/4 cup crumbled blue cheese, preferably Roquefort

1 head iceberg lettuce
1 tomato, diced
1/4 small red onion, finely diced
4 slices bacon, fried and crumbled


Blue Cheese Dressing

Step 1: In a large mixing bowl, whisk together the sour cream, mayonnaise, and buttermilk.

Step 2: Add the vinegar, sugar, and pepper. Whisk until well-mixed.

Step 3: Add the blue cheese into the bowl, reserving some for garnishing the salad, and gently fold in using a rubber spatula. Transfer the dressing to a covered storage container and refrigerate for at least 1 hour and up to 2 days.


Step 1: Remove any wilted outside leaves from the head of lettuce. Hit the bottom of the head on a flat surface to loosen the core. Pull the core out with your fingers. Cut the lettuce head into quarters.

Step 2: Build the salad by placing one lettuce wedge on each of four plates facing up. Drizzle equal amounts of dressing over each wedge. Scatter the tomato, onion, bacon, and reserved blue cheese over each salad.

Reprinted with permission from JoAnn Cianciulli’s MasterChef cookbook and MasterChef Kitchen (2010 Rodale).

Photo Cookbook MasterChef