June 27, 2011

Iceberg Wedges with Gorgonzola Dressing

iceburglettucesalad (4)

I LOVE an iceberg wedge salad, don’t you? I’m easily seduced when I see a nice wedge on a restaurant menu. I can’t help myself. They’re novel, they’re fun and they usually have a creamy dressing & something bacon-y to boot. Seriously, what’s not to like? I made fried chicken this past weekend (we’ll get to that, next post!) and needed something cool, crisp, and refreshing to serve with it. This iceberg wedge salad extravaganza proved to be a match made in heaven with my OH-SO crispy FRIED CHICKEN.

up close & personal

Because I aimed to add crispy cooked bacon to this salad (WHY NOT?!), I bought low fat buttermilk & fat free Greek yogurt for the dressing. The lower fat options didn’t make a speck of difference in the overall taste. Isn’t it good to plan ahead? The creamy/sharpness of the Gorgonzola dressing was phenomenal with the sweet/juicy plum tomatoes I sprinkled around the edge of each plate. I didn’t feel an ounce of guilt after eating 2 servings in one night. I HAVE to make this again when I get around to making “killer hot wings” for my husband this summer. It’s on my list, after all.

And we’re off!

This is SOO easy. Watch me.

Cut up your lettuce. WEDGE central!


Get your dressing ingredients together. Simple. Grate a garlic clove with a zester! EASY.


Mix the Greek yogurt into the buttermilk. Add the Gorgonzola, garlic & season with salt & pepper.

hello gorgonzola!

Get out your bacon & tomatoes. Assembly time!


Drizzle the dressing over the wedges. Cut up the tomatoes & scatter them on the plate.

spoon on the dressing

Top with BACON! Fresh ground pepper too!

up close & personal

Now eat it outside.

in context!

Food always tastes better outside, ya know?

Iceberg Wedges with Gorgonzola Dressing

Serves 4

(recipe adapted from Giada De Laurentis)

  • 2/3 cup buttermilk
  • 1/2 cup Greek yogurt
  • 1 large garlic clove, minced
  • 6 ounces crumbled Gorgonzola cheese
  • salt & fresh ground pepper
  • 1 head iceberg lettuce, cut into 4 wedges
  • 4 pieces cooked bacon, crumbled
  • 1 cup plum tomatoes, sliced in half

In a medium bowl, stir the buttermilk, Greek yogurt, and garlic together. Add in 2/3 cup of the Gorgonzola to the dressing. Season with salt & pepper and set aside.

Arrange the lettuce wedges on individual plates. Spoon the dressing over the wedges, top with bacon, tomatoes and remaining Gorgonzola. Sprinkle some fresh cracked pepper on top and serve.

***Shutterbean Notes***

-Casey thought the wedges were a little too wide. If you’re like Casey, cut them into 6 wedges instead of 4 and serve 2 wedges per person.

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