Blue cheese–dressed iceberg lettuce “steaks”

Total Time
0 min
The classic wedge salad gets served up in a whole new way. Be sure to choose a head of lettuce that is very firm when pressed for the crunchiest “steaks.” A serrated bread knife makes neatly slicing the lettuce easy to do. The nooks and valleys of the lettuce cut in this manner catch the delicious, creamy dressing. Pay close attention to the croutons while they bake in the oven. They can go from perfection to burnt in a matter of seconds, pull them out of the oven just before they've turned a toasty golden-brown.



2 slice(s), very thin slices firm sandwich bread, cut into 1/2-inch cubes

1% low-fat buttermilk

½ cup(s)

Reduced calorie mayonnaise

1 Tbsp

Table salt

¼ tsp

Hot pepper sauce

¼ tsp, such as Frank's

Iceberg lettuce

1 medium head(s), firm head, cored, ends trimmed, and cut into 4 thick slices

Plum tomato(es)

2 medium, cut into 1/2-inch pieces (about 3/4 cup)

Uncooked onion(s)

½ cup(s), chopped, sweet variety, chopped

Blue cheese

½ cup(s), coarsely crumbled


  1. Preheat oven to 350°F.
  2. To make croutons, spread bread cubes on small baking sheet and bake, turning once or twice, until golden and crisp, about 5 minutes.
  3. To make dressing, whisk together buttermilk, mayonnaise, salt, and hot sauce in small bowl.
  4. Place 1 lettuce “steak” on each of 4 plates. Drizzle evenly with dressing and top with tomatoes, onion, blue cheese, and croutons.
  5. Per serving: 1 lettuce “steak,” 1/4 of tomato, 1/4 of onion, 2 tablespoons cheese, and 2 1/2 tablespoons dressing