Blue Cheese Ranch Wedge
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 316
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 38
- Sodium
- 657
- Total: 30 min
- Active: 20 min
Ingredients
Dressing:
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
Wedge:
3/4 cup pecans
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes
Directions
- 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!