Is anyone else so obsessed with blue cheese that you did a little happy dance when restaurants started serving blue cheese wedge salads again? Gotta love the retro recipes that are coming back in vogue. Although in my mind, blue cheese wedge salads never went out of style… just saying.
And here’s a recipe that proclaims my love of blue cheese to the world.
Completely off topic, but did you know that blue cheese is referenced in an article about inane female chatter- conversations? It’s referred to as blue cheesing. For those of you who are disinterested in reading a different article besides mine (I am so thankful for you), to summarize, the article describes an elevator conversation in which the author overhears a group of women giving their opinions about blue cheese- either “too crumbly” or “I prefer gorgonzola” or “I only eat it in dressing form.” In other words, it was basically just a conversation made up of mindless lists of preferences. Which annoyed the author. And is very hilarious.
Speaking of my preferences… I love blue cheese in all forms plain, crumbled, spread on crackers, in dressing form, on lettuce or poured from container directly into my mouth. You get the picture.
(It should be noted that this entire blog is basically a platform for me to engage in blue-cheesing. Sorry world.)
…and, moving on.
This recipe is extra special because the dressing is my grandma’s old fashioned blue cheese dressing recipe. Her recipe card is very cute because it involves minimal measurements and lots of love; it’s the “add a little of this and a little of that” style of recipe/ cooking that I can totally get behind. For the purposes of this blog platform I have actually given specific measurements for what I prefer when making my blue cheese dressing, but it could be easily adapted if you prefer more tarragon, or a thinner sauce, or by all means.. more blue cheese!
The rough part with wedge salads is that they’re not naturally visually appealing without accessories. It’s just a little sad to just serve a plate with a piece of iceberg lettuce drowned in a creamy white dressing (although it would still taste incredible.) Thus to avoid this visual boredom, I dressed mine up a bit with baby tomatoes, diced red onion, and crumbled bacon. Flavor-wise this was spot-on. I am also recalling a restaurant back in Michigan that served a blue cheese salad with dried cherries and drizzled with balsamic reduction, which was also fantastic.
For the blue cheese in the dressing, I typically use the highest quality blue cheese I [rationalize] I can afford at the time. For this recipe I used a wedge of danish blue cheese that was excellent. Roquefort is great, as well as Stilton, although very different in flavor.
But lets be honest, you can definitely use the pre-crumbled blue cheese from a container and still create something worth writing home about.Hope you have fun testing this recipe and making it your own!
Old Fashioned Blue Cheese Wedge Salads
- 1 head iceberg lettuce cut into 6 wedges
- 4 slices of bacon cooked, and crumbled
- 1 pint baby tomatoes I used heirloom, sliced
- ½ red onion diced
- ½ cup sour cream
- ½ cup mayo
- 1 tablespoon grated onion
- 3 tablespoons milk or cream to taste
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh tarragon minced (or ½ teaspoon dried tarragon)
- 5 oz crumbled blue cheese
- ½ teaspoon ground black pepper
- Combine all ingredients for dressing in a mixing bowl. Stir well to combine. If dressing is too thick, add extra milk to achieve desired consistency.
- Prepare 6 wedges on individual plates. Pour generous portion of dressing over each wedge.
- Garnish with bacon crumbles, chopped onion, and sliced tomatoes.