The Classic Steakhouse Wedge
with Buttermilk Blue Cheese Dressing

(recipe serving size – 4 people)

For the dressing:

1/2 cup mayonnaise

1/4 cup buttermilk

1/4 cup sour cream

2 cloves garlic, finely minced

2 tsp thyme, finely chopped

1/2 cup blue cheese crumbles plus 1 1/2 tb for the end

1/4 tsp Worcestershire sauce

1/4 tsp sriracha

1/4 tsp kosher salt

1/4 tsp crushed red pepper flakes

Juice 1/2 lemon 

Combine all of the ingredients in a food processor with the exception of the 1 1/2 tb of extra blue cheese. Blend until the dressing is smooth. Pour the dressing into a jar and add the additional blue cheese crumbles. Refrigerate until you are ready to use it.

For the salad:

1 head of iceberg lettuce, cored and cut into 4 wedges

1 cup blue cheese crumbles

1 pint of grape tomatoes, sliced

1 seedless cucumber, diced

16 slices of bacon, fried and cut or crumbled into pieces

Prepared blue cheese dressing

Cracked black pepper for garnish and flavor (optional)

Fresh thyme for garnish (optional)

Place the wedges on their own individual plates. Drizzle each wedge with 1/4 cup of dressing. Top each wedge with the tomatoes, cucumbers, bacon and blue cheese crumbles, dividing each topping evenly amongst the wedges. Sprinkle with the pepper and fresh thyme and serve while cold.