Name: Wedge Salad With Blue Cheese Dressing
Yield: 4 servings
Ingredients: 10 ounces blue cheese, crumbled (about 1¼ cups); 1 cup mayonnaise; ½ cup sour cream; ¼ cup buttermilk; 1 tablespoon (or more) fresh lemon juice; 1 tablespoon poppy seeds; 1½ teaspoons garlic powder; 1½ teaspoons hot sauce; 1¼ teaspoons onion powder; 1 teaspoon freshly ground black pepper; ¾ teaspoon celery seeds; Kosher salt; ¼ cup dried minced garlic; ¼ cup dried minced onion; ¼ cup poppy seeds; ¼ cup sesame seeds; 8 ounces thick-cut bacon, cut into ½-inch pieces; 1 pint cherry tomatoes, halved; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 2 heads of iceberg lettuce, cored, halved; Torn dill sprigs (for serving)

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Alex Lau

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up. This recipe is from Turkey and the Wolf in New Orleans, our Best New Restaurant of 2017.

Recipe notes