Iceberg Wedge Salad with Blue Cheese

Wedge Salad Crop
T. Schauffer


1cup bleu cheese
1/2cup mayonaise
1/2cup creme fraiche
2teaspoons fresh lemon juice
1teaspoon Tabasco
1tablespoon sherry vinegar
1 head iceberg lettuce
1cup walnuts, toasted and crumbled
4 slices bacon, cooked and crumbled
2 stalks celery, thinly sliced
1 pint cherry tomatoes, quartered
1 bunch chervil
1 bunch tarragon, leaves picked
Salt and ground white pepper to taste


  1. Crumble half of the blue cheese, and melt remaining in the microwave.
  2. In a medium bowl, whisk together melted cheese, mayonnaise, crème fraîche, lemon juice, Tabasco, and sherry vinegar; season to taste with salt and pepper; chill.
  3. Slice the iceberg head horizontally into four 1 1/2-inch thick discs.
  4. To dress, place iceberg disc on a chilled salad plate and generously spread dressing over top.
  5. Garnish with crumbled blue cheese, walnuts, bacon, celery, tomatoes, chervil and tarragon.

Recipe Courtesy of DBGB Kitchen & Bar