Best Blue Cheese Ranch Wedge Recipes

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BLUE CHEESE RANCH WEDGE



Blue Cheese Ranch Wedge image

Provided by Damaris Phillips

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

  • 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!

BLUE CHEESE RANCH WEDGE



Blue Cheese Ranch Wedge image

Get Blue Cheese Ranch Wedge Recipe from Food Network

Provided by @MakeItYours

Number Of Ingredients 17

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

Steps:

  • 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!

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