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Wedge Salad 2

Wedge Salad 2

Crisp iceberg lettuce cut into quarters and generously dressed with a thick, homemade blue cheese dressing, topped with crispy bacon, cherry tomatoes, red onion, and blue cheese crumbles. Classic steakhouse flavor made at home in under 20 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Salad, Starter
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head iceberg lettuce, outer leaves removed, cut into 4 wedges through the core keep core intact
  • 1 1/2 cups cherry tomatoes, halved salt lightly 10 minutes before serving
  • 6 strips thick-cut bacon, cooked and roughly crumbled
  • 1/3 cup red onion, finely diced soak in cold water 10 minutes, drain before using
  • 4 oz blue cheese, crumbled from a block half for dressing, half for topping
  • 2 tbsp fresh chives, thinly sliced
  • 1/3 cup mayonnaise for dressing
  • 1/4 cup sour cream for dressing
  • 3 tbsp buttermilk plus more to thin if needed
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 small clove garlic, finely grated
  • 1 to taste salt and cracked black pepper

Equipment

  • Sharp Chef's Knife
  • Medium Mixing Bowl
  • Skillet (for bacon)
  • Wide Shallow Serving Bowls or Platter

Method
 

  1. Make the dressing: mash 2 oz of blue cheese into the mayonnaise with a fork until a rough paste forms. Stir in sour cream, buttermilk, lemon juice, Worcestershire, hot sauce, and grated garlic. Season with salt and pepper. Refrigerate for at least 15 minutes.
  2. Cook the bacon until deeply crispy. Drain and crumble once cooled. Dice and soak the red onion in cold water for 10 minutes, then drain.
  3. Cut the lettuce: remove outer leaves, trim the very tip of the stem but leave core intact. Cut straight through the head into 4 equal wedges.
  4. Place each wedge cut-side up in a wide shallow bowl or on a platter. Spoon dressing generously over each, using the back of a spoon to push some dressing into the layers.
  5. Top with cherry tomatoes, crumbled bacon, drained red onion, remaining blue cheese crumbles, and sliced chives. Finish with cracked black pepper and serve immediately.

Notes

    >Keep the iceberg core intact - it holds the wedge together. >Make the dressing up to 3 days ahead for deeper flavor. >Soak red onion in cold water to mellow its sharpness before using. >Salt cherry tomatoes 10 minutes before serving to concentrate flavor. >Serve in wide shallow bowls so dressing pools and does not run off the plate.