Recipe Image

Little Gem Wedge Salad with Blue Cheese & Herb Dressing

  • 30 m
  • 30 m
Lisa Weiss
“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.”

Ingredients

    • 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
    • Salad
    • 6 heads Little Gem lettuce
    • ½ cup crumbled blue cheese
    • 3 pieces bacon, cooked and crumbled
    • 2 scallions, thinly sliced on the diagonal

Directions

  • 1 To 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.
  • 2 To 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.
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