Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 4
AuthorAmy Machnak,
We've updated the classic wedge salad, using homemade blue cheese dressing and flavorful Little Gem lettuce in place of the traditional iceberg.

How to Make It

Step 1
1

Mix sour cream, mayonnaise, buttermilk, salt, garlic powder, and 2 tbsp. water in a medium bowl. Stir in half the cheese, mashing with the back of a spoon to smear into dressing. Chill 30 minutes.

Step 2
2

Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.

Step 3
3

*A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers' markets and well-stocked grocery stores.

Step 4
4

Make ahead: For dressing, up to 3 hours, chilled.

Ingredients

 2 tablespoons sour cream
 2 tablespoons mayonnaise
 1/4 cup buttermilk
 1/4 teaspoon kosher salt
 1/4 teaspoon garlic powder
 4 ounces blue cheese, at room temperature, crumbled and divided
 2 heads (about 1 lb.) Little Gem lettuces*, trimmed and halved, or hearts of romaine
 1/4 cup chopped flat-leaf parsley
  Pepper

Directions

Step 1
1

Mix sour cream, mayonnaise, buttermilk, salt, garlic powder, and 2 tbsp. water in a medium bowl. Stir in half the cheese, mashing with the back of a spoon to smear into dressing. Chill 30 minutes.

Step 2
2

Set a lettuce half on each plate. Drizzle with dressing and sprinkle with remaining cheese. Top with parsley and pepper.

Step 3
3

*A mini romaine, Little Gem lettuce has sweet, crunchy, and densely packed leaves. Find it at farmers' markets and well-stocked grocery stores.

Step 4
4

Make ahead: For dressing, up to 3 hours, chilled.

Little Gem Wedge Salad