Mini Wedge Salad
A classic, crunchy wedge salad packed with flavor and thrown on a stick - what’s not to love?
ingredients
Mini Wedge Salad
- 1 Head Iceberg Lettuce Bottom trimmed
- 1 Cup Buttermilk
- 1/4 Cup Plain Greek Yogurt
- 4 Ounces Blue Cheese Plus 1 ounce for serving
- 1 Lemon
- 2 Tbsp Finely Chopped Chives Divided
- 1 Tbsp Roughly Chopped Flat-Leaf Parsley
- 1/4 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
- Kosher Salt and Freshly Ground Black Pepper
- Flakey Sea Salt Such as Maldon
- Toothpicks or Mini Skewers
prep
Cut the iceberg lettuce into 2 ½” wedges. Place on your serving plate and Set aside in the refrigerator until ready to use.
In a blender, add the buttermilk, 4 ounces blue cheese, 1 tablespoon chives, parsley, onion powder, garlic powder and the juice of half a lemon. Blend until smooth. Check for seasoning. Add salt and pepper as desired.
We are going to think of our iceberg stacks as burger buns for a moment.
Remove the top half layer (think top bun) of each iceberg stack; set the top stacks aside.
Squeeze the remaining lemon juice all over the bottom stacks (think bottom bun.)
Season with flakey sea salt and freshly ground pepper.
Drizzle with the buttermilk-blue cheese dressing. Place the top stacks back on top.
Season with flakey sea salt and freshly ground pepper.
Drizzle with the buttermilk-blue cheese dressing and garnish with the remaining 1 tablespoon of chopped chives and blue cheese.
Secure each stack with a toothpick or mini skewer.
Refrigerate until ready to serve. (This can be fully assembled up to 1 hour before serving.)
