Iceberg Wedge Salads with Tuna and Blue Cheese Dressing

Of the many bottled blue cheese salad dressings on the market, none is as good as the one you make in your own kitchen. The ingredients are simple, the preparation is easy, and the flavor is fresh, tangy, and oh so blue.

Don’t let anyone convince you that iceberg wedge salads are passé. One cook’s cliché is another’s continued treasure, and this little salad is loaded with tastes and textures that never go out of style.

And don’t let anyone tell you that cheese doesn’t go with fish. Once you taste the tender, meaty, slightly briny tuna drizzled with blue cheese dressing, you’ll be glad you listened to your palate.

Serves 2 (easily doubled)

Ingredients

For the Dressing

• 2 oz crumbled blue cheese
• 1 small garlic clove, chopped
• 2 tbsp sour cream
• 1 tbsp light mayonnaise
• 1 tsp fresh lemon juice
• 1 tsp chopped shallot
• sea salt
• freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp water

For the Iceberg and Tuna

• 1 large garlic clove
• 2 slices thick, crusty bread
• olive oil, for drizzling
• 2 wedges of iceberg lettuce, about 6 inches long
• sea salt
• freshly ground black pepper
• 1 6-oz can of solid-packed, wild-caught tuna, packed in oil, drained
• 8 grape tomatoes, halved lengthwise
• 8-10 small green and black olives

Salad Ingredients

Preparation

For the Dressing

1. Place the blue cheese and next 5 ingredients (through shallot) in a food processor and season with salt and pepper. Pulse several times to blend the ingredients. (The mixture will be chunky.) 
2. Gradually add the olive oil, processing until the mixture is creamy but still thick. Add the water and process until the dressing is thinned to a pourable consistency.

Dressing Ingredients Ready to Process

Processed Dressing

1. Transfer the dressing to a sealable container and refrigerate at least 1 hour to allow flavors to develop. Bring to room temperature and stir well before using (may be made 1 day ahead).

Fresh Blue Cheese Dressing

For the Iceberg and Tuna

1. Smash and peel the garlic clove. Rub the garlic over each piece of bread, leaving a little pulp on each. Drizzle each piece with olive oil and toast lightly. 
2. Place 1 lettuce wedge on each of 2 plates and season with salt and pepper. Drizzle each with 2 tablespoons of dressing. Divide the tuna and arrange in chunks, overlapping the wedges. Divide and arrange the tomatoes and olives around the plate.

Drizzle each salad with additional dressing and serve the garlic croutons alongside.

Iceberg Wedges with Tuna and Fresh Blue Cheese Dressing