Buttermilk Ranch Goat Cheese Wedge Salad

What’s Up, Hungry People

I’ve been keeping a secret: I HATE BLUE CHEESE. *whew* I’m glad to finally get that off my chest so I can stop pretending to enjoy eating BLUE CHEESE! I’m sorry, I’ve been keeping that pent up for awhile, if you can’t tell.

The truth is, I’ve always disliked blue cheese – so much so, that it was only natural that I marry a man who absolutely LOVES blue cheese beyond all reason. I get to steal the dill pickle from his deli orders, so it does even out in the end. But much to my chagrin, blue cheese makes its way into my home no matter how hard I try to keep it away.

As to not cause a wedge in our relationship (pun totally intended), I made it my personal mission to find us a dressing alternative that tasted just as good as the one it was meant to replace; something both my hubby and I could enjoy together so I could at last make us some incredible wedge salads – a dish that hasn’t been served in our home for at least a decade thanks to our disagreement about the ‘traditional’ wedge salad dressing of choice: blue cheese.

Fortunately, I think I’ve found an alternative that makes both my husband and I happy: goat cheese.

Goat Cheese Vs. Blue Cheese

Blue cheese and goat cheese both bring bold flavors to the table, but they do it in completely different ways. Blue cheese is known for its sharp, tangy bite with a bit of funk, thanks to the mold cultures used in the aging process. Depending on the variety, it can be mild and creamy (like Gorgonzola) or seriously intense (like Roquefort). The texture can range from crumbly to smooth, but no matter the type, it leaves a distinct, lingering earthiness that blue cheese lovers can’t get enough of.

Goat cheese, on the other hand, has a bright, tangy flavor without the deep funk of blue cheese. When fresh, it’s mild, creamy, and slightly acidic, making it a great option for those who enjoy a more delicate cheese. As it ages, goat cheese develops a firmer texture and earthier taste, but it still keeps that signature clean, citrusy finish.

The biggest difference between these two cheeses comes down to intensity. Blue cheese dominates a dish with its bold, mold-driven flavor, while goat cheese adds a fresh, tangy note that blends well into both sweet and savory recipes. If you’re looking for something rich and complex, blue cheese is your best bet. But if you want something smooth and slightly tart, goat cheese is the way to go.

So, if you hate the funk but love the flavor, swapping in goat cheese for blue cheese actually may be exactly the solution we need to make our dressing just right.

Here’s What You Need

• Peppered bacon: Optional, but adds crispy, smoky goodness and a little kick of spice on top.
• Iceberg lettuce: Crunchy, refreshing, and basically the perfect vessel for soaking up all that creamy dressing.
• Buttermilk: Adds tanginess and thins out the dressing just enough to drizzle perfectly over your salad.
• Greek yogurt: Creamy, slightly tangy, and gives the dressing a protein boost while keeping it lighter than sour cream.
• Mayonnaise: Rounds out the dressing with richness and helps everything emulsify into a smooth consistency.
• Pepper: A little bite of heat that balances out the tangy and creamy flavors.
• Chives: Mild oniony flavor that keeps things fresh without overpowering the dressing.
• Dill: Bright, herby, and just the thing to give the dressing some extra depth.
• Parsley: Adds a fresh, slightly peppery note to keep the dressing from feeling too heavy.
• Garlic powder: Subtle garlicky flavor without the harsh bite of raw garlic.
• Onion powder: Adds a mellow, savory sweetness that pairs perfectly with the other seasonings.
• Salt: Enhances all the flavors and makes sure the dressing isn’t bland.
• Goat cheese crumbles: Creamy, tangy, and the perfect blue cheese alternative for those of us who aren’t about that funk.
• Crunchy salad toppings: Whatever you love – croutons, sunflower seeds, crispy onions – because every good salad needs a little crunch. You can also use a premixed salad topper!

Let’s Cook

Place a skillet over high heat and add the bacon. Cook until crisp, about 5-8 minutes. Transfer to a plate lined with paper towels to absorb excess grease. Once cooled, crumble into small pieces and set aside.

Make the Dressing

In a mixing bowl, whisk together the goat cheese crumbles, buttermilk, Greek yogurt, mayonnaise, pepper, chives, dill, parsley, garlic powder, onion powder, and salt. Stir until smooth and well combined. Cover and refrigerate for at least one hour. The dressing can be made up to three days in advance.

Prepare the Lettuce

Hold the head of iceberg lettuce firmly in both hands, with the core facing downward. Give the core a solid whack against the edge of your countertop – just hard enough to loosen it but not so hard that the whole head falls apart. Flip the lettuce over, grab the now-loose core, and twist it out. If it doesn’t come out easily, give it another tap or wiggle it until it releases. Once removed, rinse the lettuce, shake off excess water, and cut it into wedges.

Assemble the Salad

Place each lettuce wedge in a bowl, cut side up. Drizzle with the goat cheese dressing, then sprinkle with crumbled bacon and your choice of crunchy salad toppings. Serve immediately.

Follow These Steps For Core Removal

1. Hold the head of iceberg lettuce with both hands, core side facing down.
2. Firmly hit the core against the edge of your countertop to loosen it.
3. Flip the lettuce over and grab the loosened core.
4. Twist and pull the core out—if it’s still stuck, give it another tap and try again.
5. Rinse the lettuce under cold water, then shake off any excess moisture.
6. Cut into wedges and use as needed.

Tips for the Best Wedge Salad with Goat Cheese Dressing

• For the creamiest dressing, blend instead of whisking – If you prefer a smoother dressing without chunks of goat cheese, use a food processor or blender to mix everything. This creates a thick, even consistency that clings to the lettuce better.
• Chill the dressing for the best flavor – Letting the dressing sit in the fridge for at least an hour (or up to three days) helps the flavors meld together. If it thickens too much, stir in a splash of buttermilk before serving to loosen it up.
• Use cold, crisp lettuce for the best texture – Iceberg lettuce should be fresh and firm for that signature crunch. If it feels a little limp, soak the wedges in ice water for 10 minutes, then drain and pat dry before assembling.
• Make sure your bacon is extra crispy – Soft bacon won’t give you the same texture contrast. If it’s not crisp enough after frying, pop it in a 400°F oven for a few minutes to finish it off.
• Customize the salad toppings to your preference – Croutons, sunflower seeds, crispy onions, or even chopped nuts all add great texture. Pick whatever adds the crunch you like best.
• Cut the lettuce right before serving – Iceberg lettuce can brown or dry out if prepped too early. If you need to prep in advance, store the wedges in an airtight container with a damp paper towel to keep them fresh.

Frequently Asked Questions About Wedge Salad

• Can I use a different type of lettuce? Well, this is a WEDGE salad recipe, so iceberg is going to be your best bet. Iceberg works best because it’s sturdy and crisp, but romaine or butter lettuce can work if you don’t mind a softer texture. Totally feel free to use the dressing on any of your favorite salad blends!
• How long does the dressing last in the fridge? It stays fresh for up to three days in an airtight container. Give it a stir before using, as it may thicken over time.
• Can I make this salad ahead of time? You can prep the dressing and bacon in advance, but cut the lettuce right before serving to keep it fresh and crisp.
• What can I use instead of buttermilk? A mix of regular milk and a teaspoon of lemon juice or vinegar will work as a quick substitute. Let it sit for five minutes before using to curdle and thicken up.
• Is there a way to make the dressing thicker? Use less buttermilk or add more goat cheese to thicken it up. Blending instead of whisking will also create a thicker consistency.
• Can I make this without mayonnaise? Yes, you can replace the mayo with more Greek yogurt for a lighter version, though the flavor will be slightly tangier.
• What are some good toppings besides bacon? Crispy chickpeas, toasted nuts, avocado, or even roasted vegetables can all work well if you want to switch things up.
• Can I use dried herbs instead of fresh? Yes, but use about one-third of the amount since dried herbs have a more concentrated flavor. If possible, let the dressing sit longer to help the flavors blend.
• What’s the best way to cut the lettuce for wedges? Remove the core, then cut the head into quarters. If the wedges feel too large, cut them into smaller sections for easier eating.

After years of avoiding wedge salads, I finally have one that actually belongs on my plate. The goat cheese dressing is creamy, tangy, and exactly what I needed to reclaim this classic dish from the clutches of blue cheese. My husband still gets his fix of funk elsewhere, but at least now, we can share a wedge salad without anyone having to make a separate dressing. It’s a win for household peace and for my taste buds.

If you’ve been side-eyeing blue cheese but love a good wedge, this is your solution! Grab a fork, pile on the toppings, and enjoy a wedge salad that actually makes sense.

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