Recipe courtesy of Damaris Phillips
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

For the dressing: Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl. Fold in the blue cheese, season with salt and pepper and refrigerate until ready to serve.

For the wedge: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.

Divide the lettuce wedges among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes and toasted pecans. Serve the remaining dressing on the side. Eat right away!

IDEAS YOU'LL LOVE

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

Recipe courtesy of Bobby Flay

Niman Ranch Burgers

Recipe courtesy of Ina Garten

Cauliflower Say Cheese

Recipe courtesy of Alton Brown

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Beefy Mac and Cheese

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking