Blue cheese does not play a big role in my life. While I love cheese, I don’t think I have ever or would ever eat it in most situations. It’s so strong and overpowering that it isn’t what I reach for. That is, until you start talking about a wedge salad. There’s something about a wedge salad that is so beautifully simple and simply delicious. The fresh, watery, crunchy lettuce (that in most situations is pushed aside for more delicate, strongly flavored lettuces) is the perfect counterpart to the creamy, strong dressing. While I didn’t use a wedge of iceberg here, the romaine heart gives the same effect, that is so easy to recreate at home.
This is one of those recipes that I feared wasn’t enough of a ‘recipe’ to put up here. Basically, it’s mixing blue cheese, yogurt, lemon, salt and pepper to make a nicely balanced, fairly chunky dressing. This certainly isn’t a dressing that ‘coats’ the leaves of the salad. Instead it’s dolloped amongst the layers of lettuce, tomato and red onion, giving you a more or less strongly flavored bite. If you’d like it to be more of a coating dressing, add a couple tablespoons of buttermilk to thin the dressing down, and adjust seasoning accordingly.
If you prefer your dressing to be more loose, add a couple tablespoons of buttermilk and adjust seasoning accordingly.
In a small bowl, combine blue cheese, yogurt, lemon juice, salt and pepper.
Make sure that the blue cheese isn't too chunky.
On a plate, arrange lettuce, tomatoes, and red onion.
Dollop dressing over the salad and sprinkle a bit of extra blue cheese.