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BLT Wedge Salad with Buttermilk Blue Cheese Dressing

From the June/July 2016 issue of Eat Drink Mississippi


by Lisa LaFontaine Bynum - The Cooking Bride

Serves 4

1 head iceberg lettuce, cut into quarters
1 cup cherry tomatoes, halved
4 strips bacon, cooked, diced
Buttermilk Blue Cheese Dressing (recipe below)

To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with diced tomatoes and bacon crumbles.

Buttermilk Blue Cheese Dressing

1 large egg
3 cloves garlic
1 cup vegetable oil
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
8 ounces blue cheese, coarsely crumbled

In a blender or food processor, combine egg and garlic cloves.

While the machine is still running, slowly add oil in a thin stream.

Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine.

Pour dressing into a bowl and stir in cheese.

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