Classic Wedge Salad (Print Version)
# Ingredients:
01 -
1 head of iceberg lettuce, sliced into quarters.
02 -
1/2 teaspoon of flaky salt.
03 -
1/4 teaspoon black pepper, freshly crushed.
04 -
3/4 cup of mayo.
05 -
1/2 cup of tangy buttermilk.
06 -
1/4 cup of creamy sour cream.
07 -
1 and 1/2 tablespoons of white vinegar.
08 -
1 teaspoon of Worcestershire sauce.
09 -
1 clove of garlic, finely chopped.
10 -
2 ounces of crumbled blue cheese.
11 -
2 teaspoons of fresh chives, chopped small.
12 -
1 cup of halved cherry tomatoes.
13 -
1/2 cup of additional blue cheese crumbles.
14 -
8 slices of crispy bacon.
15 -
1 tablespoon of thinly diced fresh chives.
# Instructions:
01 -
Grab a small bowl and toss in the dressing ingredients. Stir well till it all blends together smoothly. Keep it chilled until you're ready.
02 -
Heat a big nonstick pan over medium-high heat. Cook the bacon until it's golden and crisp—about 5 or 6 minutes. Use a slotted spoon to scoop it onto a plate covered with paper towels.
03 -
Put the iceberg lettuce on a cutting board, slice it in half, and then cut each half into halves again to create 4 wedges.
04 -
Take a wedge of lettuce and place it on a plate. Drizzle some blue cheese dressing on top. Add a portion of the tomatoes, some blue cheese crumbles, and a handful of crispy bacon. Finish with a sprinkle of chives.
05 -
Repeat the process for the remaining wedges. Make sure it's cold when you serve. Dig in and enjoy!
# Notes:
01 -
Try milder blue cheese varieties like Maytag or Roquefort.
02 -
Swap with caesar or ranch if you'd like.
03 -
Throw on some croutons for a fun crunch, if you want.