Iceberg Wedges with Buttermilk Dressing


Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt 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 dressing, and garnish with tomatoes, dividing evenly.


  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped shallot, (about 1 shallot)
  • 2 tbsp finely chopped fresh chives
  • 1 tbsp fresh lemon juice
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly ground pepper
  • 1/4 teaspoon celery salt
  • 1 head iceberg lettuce, core trimmed out
  • 1/2 cup halved grape tomatoes or diced roma tomatoes