An Unexpected Salad People Go Mad Over

Because sometimes simpler is better with a hint of blue.

I grew up on iceberg lettuce. And I wasn’t a big fan of it. But those lonely heads of lettuce were all that was available to my mom in the 70s and 80s and so we ate a pile of it until summer came around with all of the fresh garden lettuce I adored.

So I admit, I had a bias against iceberg lettuce and I bet you do as well.

I’m going to change your mind.

When my husband went to college in his 40s, and I had just started a business — well, the budget was a little tight for two people who loved to cook and have people over for dinner. We still had to eat and we still wanted to invite family and friends over for delicious meals.

A few things about me: I love salad and I hate bottled salad dressing with a passion. But my husband loves blue cheese salad dressing and be damned if he kept buying the expensive crap. I knew I could make it better and not to mention cheaper, at home.

So the next time we had guests over for dinner — I made this salad using cold wedges of iceberg lettuce and poured 2–3 tablespoons of dressing over each wedge and added some sprinkles of blue cheese. It looks beautiful on a plate and after they had the first bite — you’ve never seen people eat a salad so fast.

The funny thing?

One of my friends said, “OMG — this salad is so good! I haven’t had iceberg lettuce in years! Do you have any more sauce?”

I laughed and brought the bowl of dressing to the table and every single person kept adding “sauce” to the top of their lettuce as they ate it. Why? Because cold iceberg lettuce absorbs the dressing and still maintains its cool crunch.

Who knew such plain-looking lettuce could deliver so much goodness?

And if you know someone who would rather die than eat blue cheese? They can eat the iceberg wedge with the dressing and without the blue cheese crumbles and still be considered a happy person.

But I might think twice about asking them for dinner again.

The great thing is this delicious and tangy salad looks lovely on the plate and it is super easy to make and is also super easy on your budget. One good-sized head of iceberg lettuce does the trick. You’ll need a small triangle of Danish blue cheese (Roquefort is a little too strong for many people), a lemon, mayonnaise, and a small container of buttermilk. Oh — and a few solid dashes of celery salt. Don’t forget the celery salt — please.

The buttermilk and the lettuce are the stars here. And as there isn’t any oil in the dressing — you can definitely feel smugly virtuous.

Usually, one head of lettuce serves about 4–6 people as the first course. Weirdly — it acts as a wonderful starter ahead of most meat entrees except chicken and fish. So don’t say I didn’t tell you. Blue cheese needs to be eaten with a main course that has heft. It also is an excellent salad before spaghetti and meatballs or lasagna and even meatloaf.

And if you think kids won’t eat it? Forget it. I’ve had 7-year-olds hoover this down as if it was mac and cheese. Just make sure you don’t let them drown their salad in the “sauce” as it does have an addictive nature.

So this recipe is for you. The soon-to-be-iceberg-wedge-salad-lover.

Iceberg Lettuce Salad with Buttermilk Dressing

Serves 4–6 people. (This makes a big batch as people go crazy over the dressing. You might have left-over dressing — if you’re lucky.)

1 1/2 cups of buttermilk (don’t use the light stuff)

1 cup of mayonnaise

Zest and juice of one lemon

1 tsp coarse salt

1/2 tsp fresh ground pepper

1- 2 tsp celery salt (this is important so don’t skip)

1 head iceberg lettuce, core trimmed

1 medium-ish wedge of blue cheese crumbled

Step 1: Whisk together buttermilk, mayo, lemon zest and juice, coarse salt, pepper, and celery salt in a small bowl. It should be slightly thick. Taste it and see if it has enough celery salt. Cover and refrigerate until cold — about 30 minutes.

Step 2: Cut COLD lettuce into medium-ish wedges. Transfer a wedge to each of 4 plates. Drizzle about 3 tablespoons dressing on each wedge. (Do not even think of leaving the lettuce out for 30 minutes. It needs to be cold and crunchy.)

Step 3: Garnish with blue cheese crumbles. (My husband always wants more.)

Step 4: Bring the rest of the salad dressing to the table and offer extra. Your guests will want it. Trust me.

Author’s Note: If you end up with extra dressing — smile and eat it within the week.

Love homemade salad dressing? Read this:

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News In New York!