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Little Gem Wedge Salad with Blue Cheese & Herb Dressing
“Little Gem lettuce is like a cross between romaine and butterhead. It's perfect for making an updated take on the wedge salad in this healthy recipe. If you can't find Little Gem, use half a romaine heart for each serving. You can order Point Reyes Original blue cheese online from pointreyescheese.com or substitute another raw-milk blue cheese.”
Blue Cheese & Herb Dressing
¾ cup crumbled Point Reyes Original blue cheese
⅔ cup whole-milk plain Greek yogurt
¼ cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
1 medium clove garlic
¼ teaspoon kosher salt
¼ teaspoon ground pepper
6 heads Little Gem lettuce
½ cup crumbled blue cheese
3 pieces bacon, cooked and crumbled
2 scallions, thinly sliced on the diagonal
1To prepare dressing: Place ¾ cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.
2To prepare salad: Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more blue cheese, bacon and scallions. Serve with extra dressing on the side, if desired.
To make ahead: Refrigerate dressing (Step 1) for up to 5 days.