Salads

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Iceberg Wedge Salad with Blue Cheese

If there is an iceberg wedge salad on a menu, I’m ordering it every time. As this is never as often as I wish, this is how I make it at home.

👥 4 Servings⏱️ Prep & Cook: 30 min👤 deb📖 smittenkitchen

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🥘 Ingredients

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🍳 Cookware

●pan
●bowl

📝 Preparation Steps

JessicaI’m so glad you’re back – yesterday, I was doing my hair and as sometimes happens when both of my hands are tied up and I have nothing to distract me, my mind wandered. And it wandered in the direction of what if something happens to Deb and Alex on vacation?!?!?!? How can my thighs go on?!?!?!?Thanks so much for the amazing shortbread recipe – my second pan is cooling on the counter right now. Welcome home!December 24, 2007at12:29 pmReply

Nicholas PaldinoI was recently in Aruba for a wedding… It is nothing short of paradise…December 24, 2007at12:30 pmReply

joylynnI’ve been to Aruba myself, and hope to go back someday. Thanks for helping me keep the memories alive. Also, this week I’ve made the delicious chicken & dumplings and 5 batches of homemade oreos. They were both a huge hit. You have made me look like a great cook. So thanks for that too & Happy Holidays!December 24, 2007at12:52 pmReply

Mary ColemanHere in Nashville, Tennnessee this salad is legendary. It’s called a Faucon Salad and you can just imagine the slaughtering of the English language when people order it. It is one of those things that is a craving, that comes upon you slowly..and then when you want it, nothing else will do!December 24, 2007at12:55 pmReply

JulieI cannot possibly express my jealous. Every January my family and I used to spend 10 days at the Westin in Aruba (I, however, generally opted to pack the days with scuba diving) but I haven’t been able to take the time off since starting graduate school.Had someone told me that getting a Ph.D. would mean sacrificing Aruba, I’m pretty sure I would have modified my career plans.December 24, 2007at1:37 pmReply

ChristelleIceberg lettuce is my favorite! There, I said it. I was a child in the 70’s, it’s not my fault. I also don’t really think I’m at a party if they aren’t serving celery stuffed with cream cheese… ahh the days of avocado colored appliances…December 24, 2007at2:15 pmReply

LydiaWelcome back! I have never been to Aruba but your gorgeous photos transport me there instantly. I made the shortbread raspberry cookies yesterday, and they were divine. I’ve never enjoyed a butter cookie so much! Thanks as always for the site.December 24, 2007at2:36 pmReply

Jane MAAAAAAAAAAAAAAAAH your recount of your oh so lazy week away sounds HEAVENLY! Oh how I could use a week at beach RIGHT NOW! WELCOME BACK!!!!!!!!!!!!!!!!!!!December 24, 2007at2:58 pmReply

Pink Sun DropsDid you take all those photos? Those seem like something only a professional photographer could dream up!December 24, 2007at3:25 pmReply

VincciOh Deb, I know what you mean about adjusting to the laziness after months upon months of work, work, work. Although I’m certainly not in sunny Aruba, I’m still enjoying my two-and-a-half weeks of lazing about (though I might cheat a bit and work on an article for the school paper!)December 24, 2007at4:43 pmReply

JelenaI just finished exams and it’s the weirdest thing to sit around and have nothing to do. There’s no readings, no essays, no cramming. I feel like any second now something will be due! Aruba sounds so amazing! Compared to the ice block that is now Canada it’s probably heaven on earth.December 24, 2007at4:51 pmReply

CeciliaMerry Christmas Deb!!! Hope you and your family have the BESTEST Christmas and New Year …Thank you for your time and effort for posting up all the tantalising food recipes on your blog (I mean..noone ..yes NOONE can do a better job than you – in terms of your superb photography AND posts *i love your style of writing…and oh the HUMOR!!!* :) so….well done deb!!)Hope you’ll have a great new year and hope that santa will bless you with whatever that’s on your wishlish!! ^_____^December 24, 2007at5:58 pmReply

debraWhat beautiful photos!!!!! I havedreamed of going to Aruba for a long time. Happy Merry ho ho hoDecember 24, 2007at6:09 pmReply

LaurenYay! So glad your back. Did you solve the mystery of Natalee Holloway? I am returning from CT on Wednesday, lets do drinks or something? And take pictures!xoxojoceDecember 24, 2007at7:04 pmReply

jocelynOOPS. That post just above is from me! But I am on the family computer…..so my sister’s name came up! Anyway…it’s me! Jocelyn.December 24, 2007at7:05 pmReply

JanetMerry Christmas to you and yours!December 24, 2007at7:11 pmReply

Veronicahahaha…. okay… can’t decide if you are back or still holidaying… if you are still on a beach…I wish you sand on your drumstick! If you are back…condolences….Either way…I want to wish you a very Merry Christmas…and say tx for all the wonderful recipes and info…and for a fun read.December 24, 2007at7:59 pmReply

DaniIguana is delicious – trust me it tastes like wild chicken.December 25, 2007at2:10 amReply

LindaI haven’t been to Aruba but your lovely photos sure do make me want to make a trip there. I agree–nothing better than sitting on a beach with a book. I always have to have an umbrella for shade being one of those who can’t tan, but it is my idea of a perfect vacation.December 25, 2007at4:21 amReply

LauraSounds like a lovely holiday. My 8 year old daughter and I baked your peanut butter cookies last night for Santa. They were devine. Santa left nothing but crumbs. Thanks!December 25, 2007at7:12 amReply

LarryWelcome back – glad you had a good time – great photos, good technically but I envy that “eye” that can compose shots like these – well done!!Saw a cute and very PC Holiday greeting that I will share “Happy Hanukwanzmas”December 25, 2007at10:14 amReply

SharonLoved Aruba! Did you eat anything extra good?December 25, 2007at12:38 pmReply

KristenOh I am so jealous. I looooove Aruba!! Glad you had a wonderful and relaxing time.December 25, 2007at10:20 pmReply

one food guyThanks for allowing me/us to vacation vicariously through you. What could be better than enjoying pictures from a tropical vacation and getting a delicious recipe for a wedge? Well being in Aruba of course, but this is a close second. Thanks!December 26, 2007at12:45 pmReply

AgnesPterryThat sounds like a great holiday. Beautiful pictures, btw. I went with my sister to Myrtle beach state park (albeit camping and not at a hotel) for five days over fall break with much the same attitude about *not having to do anything at all.* And it was awesome. Reading on the beach, hearing the waves crash and fall, is the best. Although we totally failed to produce a suitable campfire so we could toast marshmallows and blacken a few hotdogs. The most we got was some wisps of smoke and some charred paper. >.December 26, 2007at1:53 pmReply

P-SnapOHHH Looks like Palm Beach to me! :) I was there in November, what a BEAUTIFUL BEACH!! So clear, so beautiful…I’m jealous…hope you had fun!December 26, 2007at4:38 pmReply

KimDeb, I had to tell you: I made your shortbread recipe for Christmas, and everyone loved it! Everyone was very impressed.December 26, 2007at6:12 pmReply

parisbreakfastsUntil this moment I thought I could do very well without the do nothing vacation..But you make it look so tempting – just reading and lying about thinking of nothing. Ach…December 26, 2007at8:31 pmReply

sugarlawsthat beach looks gorgeous, and your photos are great!December 26, 2007at8:47 pmReply

jonnikerI spent two weeks in Aruba for my honeymoon. And I love it there. LOVE. Now I need to know: where did you eat?December 26, 2007at10:15 pmReply

Wicked Good DinnerI love the simplicity of the iceberg wedge salad – so minimalist, I love it! Happy New Year and safe travels!!-DawnDecember 26, 2007at10:37 pmReply

kaseyI just made your raspberry shortbread (but I substituted strawberry jam because that’s what I had). :-) It was SOOOOOO DELICIOUS! It definitely made grating it by hand worth it. SOOOO GOOD! Thank you for the awesome recipe. Definitely a keeper.December 26, 2007at10:57 pmReply

tanjaWelcome back. Aruba seems like a place to be – great photos! Thank you (and your sister) for keeping the site updated. The recipes were just what I needed, well the raspberry shortbread for sure. Let me also wish you a happy New Year and all the best!December 27, 2007at8:50 amReply

KatieI’ve been making your recipes like crazy around here. Those World Peace cookies? Oh my. Just wonderful. Last night I made the blue cheese dressing and it was awesome, too. Thanks!December 29, 2007at10:48 amReply

Blue cheese dressing (from above)

Leannelove your blog, love your photos, love your recipes and comments. One of the highlights of my day..thanks so much!January 1, 2008at12:59 amReply

lady di just wanted to say that i made your blue cheese dressing this past weekend and it positively rocked my world, and the world of everyone i served it to. thanks!January 3, 2008at2:11 pmReply

Blue cheese dressing (from above)

LIaI love Aruba, stay at Playa Linda every year. Can you say Sate Sauce? Especially on french fries. I’ve never been able to get it as good as in Aruba. When I go in June I am going to look for the place outside of Oragestad that advertises “the best peanut sauce on the island”. Can’t wait….January 10, 2008at12:39 pmReply

ErinWell, I finally got around to making this dressing tonight (I know, I know…only five months later…). It was awesome! A total cinch and completely delicious. You get all the tangy creaminess without the heavy, gloppy, super-rich effect you get from a lot of similar blue cheese dressings.Another winner, Deb! Thanks!June 24, 2008at10:28 pmReply

Blue cheese dressing (from above)

AladyinredpolishThis dressing turned out amazing. I would reccommend it to everyone. I didnt have chives on hand but it still was fantastic. I made my own buttermilk by adding 1 tablespoon of lemon juice to 1 cup milk. Turned out amazing and good quality.December 21, 2008at5:07 pmReply

fresh lemon juice1 tablespoon

AaronWhat a fun and tastey salad. It was easy to make and a quirky way to start a pasta meal. Our guests really enjoyed it.Thanks!AaronJanuary 25, 2009at9:16 pmReply

jeriDeb-I love ‘sk’, and tend to lurk, but I just had to post since I never buy blue cheese dressing. I make the exact same recipe, adapted from the Point Reyes blue cheese web site, only I use _non-fat_ yogurt in place of the buttermilk (no really, try it someday, your thighs will thank you), all the tang and creaminess but lower in fat. I have also ben known to use light mayonaise too, since I always have this dressing on hand.I have a blue cheese dressing addiction I guess, so I needed a way to keep it a bit trimmer while still enjoying the blue cheese goodness.February 17, 2009at4:48 amReply

Blue cheese dressing (from above)

SlimI just ate salad at 10:30 in the morning because I love this dressing so much.And, to jeri, this tastes great with nonfat buttermilk, if you’re worried about fat.March 9, 2010at11:22 amReply

MarionI just want to say wow i love your recipes and cant wait to try a bunch of them .. they all look so good and so easy .. i have the fried chicken marinating as i type this and cant wait to cook it .. and i also cant wait for your cook book to come out .. i want to be able to have it in the kitchen with me .. looking forward to it .. :)February 2, 2011at7:34 pmReply

washerDo you have any tips on washing the iceberg lettuce prior to cutting it into wedges?January 21, 2012at6:04 pmReply

debI would cut it into wedges, dunk them in a bowl of very cold water, pulling them out so any debris falls to the bottom, then drain them sideways on towels for a while, so hopefully all the water runs out.January 22, 2012at10:35 amReply

ReReAnnI used dill instead of chives, doubled the mayo, and added 1/4 cup of sour cream….and it was even better!!!! Thanks for the great recipe.February 13, 2014at10:41 pmReply

Mary AnnI needed a dressing for a chunk of blue cheese and came to your site looking. Wow! Definitely a keeper! It was good before the addition of the blue cheese and superb after. Thank you!March 17, 2014at11:54 amReply

CarolynI love this dressing, and have made it several times over the past few years. The first day it’s delicious and thick and creamy and perfectly lovely. The second day, however, without fail, it’s watery – like milk, with bits of blue cheese. Have you experienced this? What can I do? The only deviation I make from the recipe is to use minced shallot instead of minced garlic (I’m allergic) but that shouldn’t make a difference!June 2, 2014at2:03 pmReply

debThe shallot does contain more water, so that could be it. You might try to make it with less buttermilk, in anticipation of thinning (even if it would be thicker the first day).June 2, 2014at2:29 pmReply

Nicola Miller- writer, editorVery proud to say that I am team Iceberg and wrote about it in the link ^^ There’s several food writers quoted in it, most of them team Iceberg, some [poor misguided souls] are not. It’s partly a textural thing, as one says, the clean milky-vegetal feel of the Iceberg leaf in a burger and it also stands up to those runny and creamy dressings that turn other lettuces into slime.January 28, 2016at3:59 pmReply

MelissaI too am an iceberg purist. My favorite wedge salad contains dates and toasted pecans. They completely replace the need for bacon. Sounds weird and sacrilegious but it’s incredible.January 28, 2016at5:24 pmReply

William JThe iceberg wedge with is excellent! My only criticism pertains to the comment on flannel. I buy flannel clothing from L.L. Bean and suggest you all give their product a good look. The PJs and robes are very comfy on chilly nights. The traditional flannel patterns sold by L.L. Bean are perfect for sitting around the fireplace on a cold New England (or NYC) night. The L.L. Bean flannel shirts include new patterns as well as traditional patterns which look great. The quality of the cloth is unmatched. It is a brushed woven yarn-dyed fabric not a printed pattern! Comfy cotton flannel is always in style if worn in the correct setting and season. I only wish someone would start making great quality flannel here in the USA.April 10, 2016at9:48 pmReply

debWilliam J — My favorite thing about this is that this post is 7 years old and how ridiculous it seemed 7 years ago that grunge, the defining look of my high school/college years, could be back in style. Or iceberg salads. We’re almost after the wave on both of these things now (well, not in my kitchen, re: iceberg salad, but we were never hip to begin with).April 11, 2016at3:10 pmReply

JillJust made this and it was so good. I’ve made a lot of my own dressing recipes and the creamy ones always seem to fall flat–or at least for the work I’m expecting to be more wowed. Anyway, I used the good blue cheese from Trader Joe’s (in Saran Wrap not the crumbles so it’s the “good” kind to me haha) and I wonder if that made a difference? either way, this is a keeper!July 31, 2017at11:42 pmReply

Barclay TerhuneDelicious! This is by far my favorite salad/dressing. I am not really a dessert person, but you other recipes are usually simple to make and great tasting. My family was in Aruba from the 1950s to the late 90’s, one of the influences of the then Dutch colony was that a collection of restaurants served an array of Indonesian food. I haven’t been back for many years thus can’t say if that survived independence. The expat colony (Exxon) lived in an area called Seroe Colorado, I have cookbook from the late 50’s compiled by the community. Amazing how recipes have changed in that timeframe. As an international community the array of recipes is amazing…not all good.July 9, 2018at12:01 pmReply

EmilyMade this many times! Buttermilk makes it pourable, but Greek yogurt (nonfat is fine) is perfect for dipping. I usually double the Worcestershire sauce and add a generous pinch of cayenne as well.Hard boiled egg, grilled chicken, and / or avocado can make this a meal. But you already knew that!February 15, 2020at12:41 pmReply

JennLove this. I’ve been looking for a good blue cheese dressing recipe and this hits the spot.The wedge salad is basically the loaded baked potato of salads.June 23, 2020at7:56 pmReply

Blue cheese dressing (from above)

Camille RThis salad is so simple yet so very good!Made it vegan (swapped the blue cheese for crumbled vegan garlic boursin cheese) and it was excellent!November 23, 2022at9:58 pmReply

Susan MunzBesides your incredible recipes…..your writing is amazing in its own right. I love reading your writing…..January 22, 2023at10:25 pmReply

JenThis was the chef’s kiss of wedge salads. The sprinkle of red wine vinegar was just as advertised for balancing all the flavors. So so goodFebruary 3, 2023at8:50 pmReply

Red wine vinegar, to taste

RitaLove this recipe! I adore your writing style as well! Ever think of writing a novel?? I think it would be fun to read!February 4, 2023at9:56 amReply

JessWow! The dressing recipe for this salad is amazing!!! I’ll be making this for anything and everything. Thanks Deb!!February 14, 2023at11:30 pmReply

Trisha SchultzHi Dev, I’m new to Smitten… is there a way to “heart” a recipe so I can easily return to it?Thanks!TrishaFebruary 26, 2023at12:38 amReply

KathieSo, so good!! I scored a couple of little NY strip steaks on sale, and decided to try this salad to go with. It did not disappoint!! My husband gave it a 6/5!!March 9, 2023at7:34 pmReply

Lynda MurrayHello,Your recipes are so great, at least the ones I have tried, and very thorough.Naturally, since there’s not much to a wedge salad, my favorite, I thought that I was going to finally learn the secret of cleaning, iceberg lettuce, and have it be dry. A salad spinner just doesn’t work for me. What’s the secret?February 17, 2024at2:58 pmReply

debI cut my iceberg into quadrants or eighths (depending on the size) and plunge/soak it in cold water in a big bowl for a while, which causes any dirt to fall to the bottom and also makes it more crisp and tasty. Scoop out and drain on towels so any excess water drips out. Pat dry.March 6, 2024at12:13 pmReply

Rita GHi Deb, I love all your recipes (and commentary) and loved the flavor of this dressing. Question, What can I do to thicken it somewhat? It’s a little too runny for me. Thanks!April 7, 2024at7:58 amReply

SKHas anyone ever used frozen/defrosted buttermilk for this slaw dressing or in a similar recipe? Baking with it makes sense, but I wonder about something like this. Do you find any difference in the recipe when you use frozen/defrosted buttermilk, rather than fresh, in a salad dressing? Texture? Flavor? Any downsides? Thanks!June 20, 2024at5:09 pmReply

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