This is a tale of four foods, each one very different from the next. When standing alone, they exhibited noble and tempting qualities, but fell short of their true potential. Iceberg lettuce, while crisp and refreshing, was a bit watered down – diluted. The tomatoes were easy on the eyes, with their varied colors and spherical form, but lacked substance and balance. And the caramelized onions? Well, let’s just say that the their slight sweetness and silky texture was all for naught without a partner to guide the way. The closest to perfection was the bleu cheese dressing, creamy and rich with a refined edge. But even the it knew that there was something more to be had – an ultimate goal to achieve. It was by chance (or was it fate?) that they met one Friday evening, and during their brief but delectable encounter they discovered that, when united, they could take down their imitators and stand to rule the wedge salad world! Once allied, they could not be stopped, and they vowed to spend the rest of their days bringing smiles to dinner tables across the land. I hope they pay a visit to your table very soon!
Before our story can begin, the red onion needs a little assistance transitioning into it’s most delightful caramelized form. Slice one medium red onion thinly. Add to a pan that has been warmed over medium-low heat (level 3-4 on a scale of 1-10) with one tbs olive oil. Sprinkle with one quarter tsp kosher salt and one half tsp sugar. Yes, sugar. It is the magic weapon and will sweeten this onion and condense the flavors, leaving you with half of the volume of what you started with, but double the deliciousness. Toss to combine and cover. Stir every five minutes, watching the onions shrink and making sure they don’t burn. You may have to drop the heat a bit as you go.
After 25-30 minutes of slow caramelizing, you will be left with this beautiful, onion creation. Remove to a bowl and set aside.
While the onion is transforming, turn your attention to the wonderfully delectable bleu cheese dressing. The cast of characters includes one quarter cup mayonnaise, one quarter cup sour cream, one quarter cup heavy cream, two and a half ounces bleu cheese, crumbled, one half of a lemon, juiced, one quarter tsp kosher salt and one eighth tsp ground pepper.
Combine everything in a food processor (or blender) and give it a whirl!
Taste for seasoning and remove to a bowl. Now admit it… you can hardly wait to devour that dressing – at the very least you are fighting the temptation to dip your finger in the bowl for a quick taste. It’s ok foodie-friends. I completely understand.
Now, for a dressing of this intensity, this magnitude, only a large wedge of lettuce will do. And iceberg lettuce, with it’s loosely woven layers and nooks, is the ideal base, offering a burst of freshness in an otherwise overly-intense mouthful. Coupled with the mellow sweetness of the onions and the bright burst of the tomatoes and you have a salad that is a force to be reckoned with. Lead by the bleu cheese, each bite resonates through your entire mouth, leaving you satisfied and content. Wedge salad success!
Now tell me that isn’t the most endearing and dramatic tale of a wedge salad that you’ve ever heard… 
Keep reading for the ingredient list and step-by-step directions!
Makes One Cup of Bleu Cheese Dressing
- one red onion, thinly sliced
- one quarter tsp kosher salt
- one half tsp sugar
- one quarter cup mayonnaise
- one quarter cup sour cream
- one quarter cup heavy cream
- two and a half ounces bleu cheese, crumbled, with additional for garnish
- one half of a lemon, juiced
- one quarter tsp kosher salt
- one eighth tsp ground pepper
- one head iceberg lettuce, washed and cut into four wedges
- one half cup cherry and grape tomatoes, sliced
Slice one medium red onion thinly. Add to a pan that has been warmed over medium-low heat (level 3-4 on a scale of 1-10) with one tbs olive oil. Sprinkle with one quarter tsp kosher salt and one half tsp sugar. Toss to combine and cover. Stir every five minutes, watching the onions shrink and making sure they don’t burn. You may have to drop the heat a bit as you go. After 25-30 minutes, remove to a bowl and set aside.
Combine the mayonnaise, sour cream, heavy cream, bleu cheese, one half of a lemon, juiced, one quarter tsp kosher salt and one eighth tsp ground pepper in a food processor or blender and combine until smooth and creamy. Taste for seasoning and remove to a bowl.
Top each wedge with caramelized onions, tomatoes and dressing. Add a final garnish of fresh bleu cheese and serve.
