American
Classic Wedge Salad
Cold, crisp iceberg carries a pourable blue-cheese dressing, smoky bacon, tomato, chives, and extra cheese. Thoroughly drying the lettuce keeps the dressing creamy rather than diluted.
4 servings · 20 minutes prep · 10 minutes cook
Ingredients
Ingredients
- 4 thick-cut bacon slices
- 1 large head iceberg lettuce
- 1 cup (150 g) cherry tomatoes, quartered
- 2 tablespoons minced chives
- 4 ounces (114 g) blue cheese, divided: 2 ounces mashed for dressing and 2 ounces crumbled for finishing
Dressing
- 1/2 cup (120 g) sour cream
- 1/3 cup (80 ml) buttermilk
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
Directions
Method
- Cook bacon over medium heat until crisp, 8 to 10 minutes. Drain, cool, and crumble.
- Whisk sour cream, buttermilk, 2 ounces mashed blue cheese, lemon, Worcestershire, and pepper; thin with extra buttermilk if needed.
- Remove loose outer lettuce leaves, quarter through the core, rinse, and dry very thoroughly. Set wedges on chilled plates.
- Spoon over dressing and finish with bacon, tomatoes, chives, and the remaining 2 ounces crumbled blue cheese.
