I wonder what my mother would have said about wedge salads. In her kitchen, a plastic knife was used to cut off the root end of romaine lettuce. No other knife was ever allowed to cut into lettuce other than that minimal trim.
“Knives damage lettuce,” was her oft-given advice, a warning offered with sincerity. If she had seen a wedge salad in her day, she likely wouldn’t have approved. That is until she tasted it. The crunch of an Iceberg wedge is welcome mouth noise. Factor in the blue cheese dressing and the deliciousness is undeniable, especially when asparagus, cherry tomatoes, and fresh chives come to the party.
Wedge Veg Salad with Blue Cheese Dressing
Yield: 8 servings
INGREDIENTS
Dressing:
- 2 tablespoons apple cider vinegar
- Salt and ground white pepper to taste
- 1/2 teaspoon dry mustard
- 1/2 cup crumbled blue cheese, plus 2 tablespoons for garnish
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/2 cup canola oil
Salad:
- 2 medium heads Iceberg lettuce, washed, drained, each cut into 4 or 6 lengthwise quarters
- 2 cups cherry tomatoes, halved
- 1 bunch asparagus, trimmed, cooked tender-crisp, cold or at room temperature
- 2 to 3 tablespoon thinly sliced chives
- Plenty of freshly ground black pepper
DIRECTIONS
1. For dressing: In medium bowl, combine vinegar, salt, pepper and dry mustard; stir until well combined and salt dissolves. Add remaining ingredients (reserving 2 tablespoons cheese for garnish) and stir to combine. Refrigerate well-sealed. If too thick, add enough cold water to reach desired consistency. You will need 1 cup of dressing for this recipe.
2. Place lettuce wedges side by side on a rimmed platter. Place asparagus next to lettuce. Scatter cherry tomato halves around and on top of lettuce. Stir dressing and spoon dressing on top of lettuce, covering the middle area of the wedges. Garnish with reserved cheese, chives and pepper. Provide knives to diners, preferably steak knives. Serve.
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
