Wedge Salad with Homemade Blue Cheese Dressing

Photo of a wedge saladWedge Salad seems to barely merit an entire post. But, it is one of my favorite salads. Given the opportunity to order it on a menu, I always do.

There isn’t much to it, as you know. Crisp cool iceberg lettuce is the base. It is slathered in a totally inappropriate amount of chunky blue cheese dressing. Then it is topped with bacon and often sliced red onions. It is a steak house staple and something we eat at home often. I just wanted to relay two little tips. One, it is painfully easy to make wonderful blue cheese dressing. And, two, there is a trick to reducing the pungency of red onions.

photo of how to make blue cheese salad dressingThe Dressing:

You will find a million recipes for homemade blue cheese dressing. They are only as good as the cheese you choose to purchase. It is a worthwhile pursuit to taste a few before buying, if you can. Some can knock you on your rear. Some are mild and creamy. It is not a one-size-fits-all program. A ten ounce hunk of cheese can run ten to twelve dollars. You will need four to five ounces for one batch of this dressing. One recipe makes about 1-¼ cups of dressing which can serve four people. Maytag was the best blue cheese I could get at my local grocer and it performed admirably. The only other ingredients are buttermilk, mayonnaise, and black pepper. Some people think using mayonnaise is cheating and that you should make it even more painstakingly homemade than that. If you want something more elemental, I say, go for it! But, I like this easy version. If you find the dressing to still be too pungent, you can add a little granulated sugar by the half teaspoonful. I prefer it without the sugar because I like the full taste of the cheese and don’t like to mute it.

Wedge Salad with Homemade Blue Cheese Dressing
Recipe type: Salad
Prep time:
Total time:
Serves: 1¼ cup yield
Homemade blue cheese dressing is easy to make, and will improve your salads dramatically. Choose your blue wisely.
  • 4 ounces blue cheese
  • ½ cup buttermilk
  • ½ cup mayonnaise.
  • ¼ teaspoon fresh-cracked black pepper
  1. Crumble the blue cheese into a small bowl. Add the buttermilk and mash the cheese and buttermilk together with a fork.
  2. Add the mayonnaise and mix it in thoroughly. Add the fresh-cracked black pepper and a tiny bit of sugar, if needed. Place the dressing in the refrigerator to chill for at least an hour.

photo of how to assemble a wedge saladThe Onions:

I had read before that the culprit in an onion’s tendency to make you cry is a chemical reaction involving sulfur. These sulfur compounds are also responsible for their biting and pungent flavor. Each onion is different and some you can eat straight away and some can positively ruin a perfectly good salad with their off putting strength. I knew that it was a simple matter of rinsing away the compounds, so I looked for advice. One of my favorite websites, The Kitchn, suggests that you merely drop sliced red onions into ice water and let them sit for a few minutes. Then you rinse them and let them drain. I did this and it made a world of difference. Consider leaving a few slices of un-rinsed onion to compare with the rinsed. One little bath and rinse has a big impact. On top of this simple advice, several of The Kitchn’s readers left comments concerning bathing onion slices in balsamic vinegar, lime juice or salt. Given the right circumstances, I think any of those ideas could have a wonderful impact on a dish.

That is all I have. Make some dressing. Fry some bacon. Rinse some red onion slices, and have a big salad. I recently had a wedge salad with slices of tenderloin on top of it that was fantastic. It is a great way to split an expensive steak. Also, my daughter loves a wedge salad (cut up out of the silly wedge shape…which I still love) as long as it also has chopped apples on top. We all love apples on salads with blue cheese. If you have an iffy relationship with blue cheese dressing, don’t give up until you have tried it on a salad with both the bacon and apples. I have proof. Click on this link to see Lily eating a giant bite of blue cheese cole slaw, which is basically this salad chopped up with cabbage instead of iceberg. I get more positive feedback on that salad than on almost any recipe I have posted.


You should be aware of the importance of giving the cored, rinsed, and drained head of iceberg lettuce a chance to sit in the refrigerator for a few hours to: drain more, chill more, and (I believe) kind of rehydrate from the rinsing and chilling time.  I have on occasion, against my better judgment, rushed a head of iceberg lettuce from grocery store or fridge, rinsed it and quickly drained it, cut and served it only to find the residual water just ruins the whole effect.  But, having been cored and rinsed  right from the grocery, and drained and chilled in a Tupperware lettuce keeper (or just a resealable plastic bag with several folded paper towels under the core at the base of the resulting package) helps immensely. I try for at least two hours in the fridge in this draining position. Nothing is worse than a watery taste and feel to any lettuce.




  1. Diane Gibbs says

    LOVE the wedge!A steakhouse in Houston, does a grilled one that is really delish. Lately, my favorite quick meal is a wedge with a fried egg on top. Don’t knock it til you’ve tried it. Enjoy your website and insights!

  2. Kelly says

    Diane, I’ve actually tried one of those and they are pretty darned good. But I think I’ll leave the lettuce grilling to the pros. I’m sure I would make a mess of it. Bottom line, if it has blue cheese and bacon on it, I’m a fan.

  3. says

    I love this recipe! People need to understand that making your own dressings is so much better. Store bought dressings taste blah, come with too many additives, fake colors and strange flavors.

  4. Beth Hill says

    Kelly…would you think a homemade buttermilk of milk/lemon juice would work? I use that ol’ standby every time a recipe calls for buttermilk, or would you suggest using true buttermilk for this one? Thanks and I can’t wait to try it!

  5. Kelly says

    Great question, Beth. First, I’ll just admit that I don’t know. Second, I love the lemon juice trick and I use it all the time, but it never gets as thick and creamy as the buttermilk…so for this purpose I’d probably buy the buttermilk. You can always use the rest to make waffles or my favorite Texas Chocolate Sheet Cake. I have to commit to several buttermilk recipes in a row so I don’t feel wasteful. It is in several of my favorite things, though, so that usually isn’t a problem. I would encourage you to try the milk/lemon trick on this but I would hate to be wrong and have you waste any good cheese. But it couldn’t hurt to scale the recipe down significantly and give it a shot. If you do, would you please report back and let us know. Because, that is a terrific shortcut.

  6. Beth Hill says

    My feelings exactly on buttermilk! I usually waste much of the leftovers when I buy a carton, hence my cheat. I will for sure try it out and report back.

  7. Lisa Thompson says

    Yum, yum, and yum! Are you going to be at the upcoming Foodways dinner at Wink in Austin? I thought I might buy tix!

  8. Kelly says

    I would sure love to go, Lisa. I’m going to look into it. But running off to Austin to catch dinner used to be so much easier…what the heck happened?? Are you going? I think it will be a great event.

  9. Lisa Thompson says

    Yes…those cute little people in our homes can put quite a damper on spontaneous plans! I hope to make it!


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