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Blue Cheese Ranch Wedge
Damaris Phillips whips up shrimp and grits and a wedge salad
Samantha Okazaki / TODAY
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(1 rated)
Prep time:


  • Dressing

    • 1 cup sour cream
    • 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
  • Wedge salad

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


For the dressing: Combine the sour cream, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl. Fold in the blue cheese, season with salt and pepper and refrigerate until ready to serve.

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. Let cool and then chop.

Divide the lettuce wedges among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes and toasted pecans. Serve the remaining dressing on the side. Eat right away!