Iceberg Wedges with Blue Cheese Dressing

Iceberg wedges with blue cheese dressing are a classic salad that’s been making a comeback in contemporary recipes. And with good reason. This rendition is the best we’ve encountered with its thick and creamy dressing made of mayonnaise, sour cream, and blue cheese that you’ll want to use to douse all your vegetables, not just iceberg lettuce. A throwback perfected.

A white plate topped with an iceberg wedge with blue cheese dressing.

Iceberg Wedges with Blue Cheese Dressing

  • Quick Glance
  • Quick Glance
  • 10 M
  • 10 M
  • Serves 6
Print RecipeBuy the Williams-Sonoma Foods of the World: New York cookbook

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  • For the blue cheese dressing
  • For the iceberg wedge salads


Make the blue cheese dressing

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Tabasco, salt, and pepper.

Stir in the blue cheese and chives. Taste and, if desired, adjust the dressing with more salt or lemon juice.

Assemble the iceberg wedge salads

Use a small, sharp knife to cut the core from the lettuce.

Slice the head of lettuce in half from top to bottom. Place the halves flat on a cutting board and slice each into 3 wedges.

Tester tip: For that classic steakhouse experience, chill the plates in the fridge prior to serving.

Place 1 wedge on each plate. Dribble a generous amount of dressing over each wedge. (You can cover and refrigerate any leftover dressing for up to 3 days.)

Garnish the wedges with chives and serve immediately.

Print RecipeBuy the Williams-Sonoma Foods of the World: New York cookbook

Want it? Click it.

    *What You Need To Know About The Leftover Blue Cheese Dressing

    • Chances are you’ll end up with sufficient blue cheese dressing to save for another salad on another day. Whisk to recombine before using. If your leftover dressing has thickened in the fridge, simply stir in a few drops lemon juice, buttermilk, vinegar, or water until you reach the desired consistency.

      Should you be so inclined, you can recreate a steakhouse salad by sprinkling the iceberg wedge with crumbled bacon and, if desired, sliding some wedges of summer tomatoes on the plate. You could also rely on it as a dip for those vegetables languishing in the fridge or, natch, for chicken wings.

    Recipe Testers' Reviews

    Although I didn't serve this blue cheese dressing over iceberg lettuce, which is rarely available where I live, it was excellent. Just the right amount of creaminess and zing to it. It’s definitely a dressing that will be served in my home often.

    Most recipes for blue cheese dressing call for buttermilk and sour cream but I really liked the combination of mayonnaise and sour cream.

    This is a serious blue cheese dressing. Dip your veggies in it? I don't think so. This thick concoction is designed for one purpose only: strategically cling to iceberg lettuce for a perfectly coated salad. (It's far too thick for more tender lettuces.)

    I used a sharp, domestic blue cheese to really get that authentic steakhouse taste. You'll inevitably have leftovers, so my advice for extending the shelf life of the dressing is to wait to mix in the chives until you're ready to eat. This gave me a container in the fridge of non-chived dressing that held up for longer than a few days.

    For subsequent salads, I diluted the dressing with a little champagne or red wine vinegar.


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