Blue Cheese Ranch Wedge

Name: Blue Cheese Ranch Wedge
Ingredients: 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; 3/4 cup pecans; 1 head iceberg lettuce, quartered and core removed; 1 cup halved grape tomatoes

14 ingredients

8 steps

Ingredients

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
3/4 cup pecans
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes

Directions

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.
2

Fold in the blue cheese, season with salt and pepper and refrigerate until ready to serve.
3

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.
4

Let cool and then chop.
5

Divide the lettuce wedges among 4 plates.
6

Top each with 1/4 cup of the dressing, the tomatoes and toasted pecans.
7

Serve the remaining dressing on the side.
8

Eat right away!