Loaded Wedge Salad with Buttermilk Dressing
For a lighter dressing, try this one. If pickling your red onions, you'll want to do this first and for best results, let them sit out room temperature for about an hour. Pickling the red onions may seem redundant or unnecessary since we add pepperoncinis but I really love the tang and flavor that they add here, along with the pepperoncini. You can absolutely just slice up and add raw red onions. OTHER TOPPING OPTIONS:cherry tomato, sharp provolone, raw red onion, kalamata olives, olive oil bread crumbs, avocado, chives, crispy bacon
Servings: 4
Ingredients
For the Quick Pickled Onions:
- 1/2 cup white wine or apple cider vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion thinly sliced
For the Buttermilk Blue Cheese Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1/2 tablespoon fresh juice from 1 lemon
- 2 tablespoons crumbled blue cheese
- salt and pepper to taste
For the Wedge Salad:
- 1 head iceberg lettuce
- Roma or cherry tomatoes diced or chopped small
- salami diced
- pepperoncinis
- pickled red onions
- crumbled blue cheese
- fresh parsley diced fine
Instructions
For the Quick Pickled Onions:
- Whisk together vinegar, water, sugar and salt in a small bowl until the sugar and salt dissolve. Carefully place your red onion in a jar or bowl; pour vinegar mixture over. Let sit at room temperature for 1 hour.
For the Buttermilk Blue Cheese Dressing:
- In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, and lemon juice until smooth. Add in the blue cheese and season with salt and pepper. Mix together one more time. Taste and adjust any ingredients as needed.
For the Wedge Salad:
- Remove the outer leaves from your head of lettuce, and slice into 4 pieces. You can slice through the core or you can remove it. Place your iceberg lettuce wedges onto individual plates or on one large platter.
- Add toppings: start with the tomatoes, salami, pepperoncinis, scatter some pickled red onions, crumbled blue cheese, and pour on the blue cheese dressing and garnish with the parsley. Enjoy immediately.