Iceberg Wedge Salad with Creamy Buttermilk Dressing

Remember Iceberg lettuce? It was the lettuce of your childhood: A big, round ball wrapped in cellophane, ready to be torn apart to adorn a juicy burger, or sliced thin and snuggled inside crunchy tacos, or best yet, smothered under a thick and creamy salad dressing. This retro-style salad will make you remember why Iceberg lettuce is so satisfying. Iceberg Wedge Salad with Creamy Buttermilk Dressing.

Iceberg Wedge Salad with Creamy Buttermilk Dressing 

Print This Recipe Total time Yield 4Source Adapted from Martha Stewart LivingPublished

serves 4


  • .75 cup buttermilk
  • ½ cup mayonaisse
  • ¼ cup shallots, minced
  • 3 tablespoon chives, minced
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon celery salt
  • 1 head iceberg lettuce, core trimmed but left mostly intact
  • 1 cup cherry tomtoes, some whole some halved according to size
  • salt and pepper, to taste


Whisk together buttermilk, mayonaisse, shallots, chives, lemon juice, celery salt, and a little salt and pepper in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.

Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with some dressing, and garnish with tomatoes and additional cracked black pepper.