Iceberg Wedge Salad with Chipotle Blue Cheese Dressing
Cherie Metcalfe
Crunchy iceberg lettuce meets bold blue cheese, all brought together by a smoky chipotle mayo dressing with a spicy kick. It’s a classic combination and one of my favourites.
Ingredients
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- 3 tablespoons Fire in the Hole
3 tablespoons sour cream or greek yoghurt
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 130g blue cheese, crumbled
Man Grind Flakes and cracked black pepper
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- 1 large head iceberg lettuce
- 2 spring onions, finely sliced
- 2 tablespoons chopped fresh
- chives or parsley
- Crispy bacon bits or toasted Walnuts for topping (optional)
Directions
- In a bowl, mix the Fire in the Hole, sour cream (or yoghurt), lemon juice, minced garlic, and half the blue cheese until creamy and well combined. Season with Man Grind Flakes and pepper.
- Cut the iceberg lettuce into 4 wedges, keeping the core intact so the wedge holds together. Chill until ready to serve.
- Arrange the iceberg wedges on a platter or individual plates.
- Drizzle the chipotle blue cheese dressing generously over each wedge.
Sprinkle with remaining blue cheese, spring onions, and fresh herbs.
- Top with crispy bacon bits or toasted walnuts if you like some extra crunch.
- Serve immediately for maximum crunch and creaminess.
