Are you missing a classic wedge salad from your favorite restaurant? No worries . . . easy as pie to make at home, especially if you use Ireland’s favorite blue cheese, Cashel Blue, from County Tipperary.
ICEBERG WEDGE WITH BLUE CHEESE-CHIVE DRESSING
For the dressing
1/2 cup mayonnaise
1/4 cup heavy cream
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 teaspoons chopped chives
Freshly ground black pepper to taste
1/2 cup crumbled blue cheese, such as Cashel Blue, plus more for topping
For the salad
Small head iceberg lettuce, quartered
1/2 cup chopped cooked bacon
1 cup chopped tomato
1/2 cup chopped red onion (optional)
Fresh chopped chives, for topping
1. In a medium bowl, whisk together mayonnaise, cream, sour cream, Worcestershire sauce, vinegar, chives and pepper; stir in blue cheese. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
2. Arrange iceberg quarter on serving plates and spoon dressing over. Top with additional cheese, bacon, tomatoes and onion (if using) and sprinkle chives on top.