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Blue Cheese Ranch Wedge

  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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1 cup creme fraiche

1/4 cup buttermilk 

1/4 cup fresh basil leaves, chopped 

1/4 cup fresh parsley leaves, chopped 

2 tablespoons sliced fresh chives 

1 teaspoon fresh thyme leaves, chopped 

1 clove garlic, chopped 

1/2 lemon, juiced (about 1 tablespoon) 

1/4 teaspoon onion powder 

1/3 cup crumbled blue cheese

Kosher salt and coarsely ground black pepper 

Kosher salt and coarsely ground black pepper


3/4 cup pecans

1 head iceberg lettuce, quartered and core removed

1 cup halved grape tomatoes


  1. 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.
  2. 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.
  3. 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!
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