Sullivan's Steakhouse House Iceberg Wedge
photo by Lavender Lynn
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 198.44 g crumbled blue cheese
- 157.80 ml mayonnaise
- 78.78 ml buttermilk, well shaken
- 59.14 ml red wine vinegar
- 44.37 ml sour cream
- 29.58 ml oil
- 22.18 ml sugar
- 2.46 ml minced garlic
- 1.23 ml fresh ground black pepper
- 1 large iceberg lettuce (or 1 1/2 small)
- 170.09 g crumbled blue cheese
- 3 plum tomatoes, seeded diced
directions
- For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.
- Refrigerate 24 hours or as long as 3 days.
- For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).
- Trim the core from each wedge.
- Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.
- Serve chilled.
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Reviews
-
I have been to Suulivan's, one of my favs, their blue cheese dressing is without a doubt the BEST. I frequent all the big name steakhouses and Sullivan's takes the prize in this category. The recipe is outstanding, and anytime I make it the first thing people comment on is how it's the best they ever had!
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.