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wedge salad with tarragon blue cheese dressing

(2 ratings)
Blue Ribbon Recipe by
Michelle Tow
San Diego, CA

I love wedge salads, and wanted to make a version that was all my own that was full of the crispness and flavor but with a twist. So one day I decided to make one and came up with this version by adding one of my favorite herbs, tarragon. Be careful, you might get addicted!

Blue Ribbon Recipe

What a fantastic wedge salad recipe! Adding tarragon to the blue cheese dressing adds a nice zing and is a great twist on a traditional wedge salad. Tarragon has an almost anise-like flavor and really freshens up the blue cheese dressing recipe. If you're not a fan of blue cheese, feta would make a great substitute.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Blend

Ingredients For wedge salad with tarragon blue cheese dressing

  • 1
    head of iceberg lettuce
  • 1 c
    light mayonnaise
  • 1/2 c
    light sour cream
  • 2 tsp
    red wine vinegar
  • 1 tsp
    lemon juice, fresh
  • 1 pinch
    cracked pepper
  • 2 Tbsp
    very finely diced white onion
  • 2 clove
    very finely chopped garlic
  • 1 1/2 Tbsp
    finely chopped fresh tarragon
  • 1/4 c
    crumbled blue cheese, divided
  • 4 slice
    thick cut bacon
  • 1
    vine ripe tomato, diced

How To Make wedge salad with tarragon blue cheese dressing

  • 1
    Saute bacon in a skillet until crisp, and then place on a paper towel to cool. When cool crumble into small to medium sized pieces.
  • 2
    Add to a small bowl the mayonnaise, sour cream, finely diced tarragon, onion and garlic, pepper, vinegar and lemon juice. Add almost all of the blue cheese (keep enough out of the dressing to sprinkle on top of the salad). Mix vigorously with a fork or small whisk to completely blend.
  • 3
    Rinse off a head of iceberg lettuce and remove the core and the outer leaves. Slice into four equal sized wedges, and place onto serving plates. I think you can also put them on one big serving platter and let guests take their own, that can be pretty too.
  • 4
    Dice a tomato into medium sized pieces (not too big).
  • 5
    Assembly: Pour 1/4 of the sauce over each wedge, letting it drizzle all over the top and down the sides. Scatter crumbled bacon and tomatoes over the top of the dressed wedge, dress with the extra pieces of blue cheese and tarragon and serve.