Peruvian & World Recipes

Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing
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Wedge Salad with Blue Cheese Dressing

Course: All Recipes, First CourseCuisine: American
Servings

4

servings

Indulge in our classic Wedge Salad, featuring crisp iceberg lettuce topped with savory bacon, diced cherry tomatoes, chives, and a creamy blue cheese dressing. Finished with tangy blue cheese crumbles for a delightful burst of flavor!

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Ingredients

  • Wedge Salad

  • 1 head iceberg lettuce

  • 4 slices bacon cooked & crumbled

  • 1 cup cherry tomatoes diced

  • 1 Tbsp chives diced

  • 1 cup blue cheese dressing*

  • 1/4 cup blue cheese crumbles

  • Blue Cheese Dressing

  • 2 1/2 ounces blue cheese

  • 3 Tbsp buttermilk

  • 3 Tbsp sour cream

  • 2 Tbsp mayonnaise

  • 2 tsp champagne vinegar

  • 1/4 tsp agave or honey

  • 1/4 tsp garlic paste or minced

  • salt and freshly ground black pepper

  • Crispy Bacon

  • 8 slices bacon

Directions

  • Wedge Salad
  • Prepare the lettuce by removing the outer leaves if needed.
  • Remove stem from the head of iceberg lettuce. Cut the lettuce head into four equal wedges. Lay each wedge on its "back" on the plate, so the light-colored center of the lettuce points up.
  • Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.
  • Serve cold and enjoy!
  • Blue Cheese Dressing
  • In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese.
  • Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended.
  • Season to taste with salt and pepper.
  • Note
  • Refrigerated in an air-tight container for up to two weeks.
  • Crispy Bacon
  • Preheat oven to 400°F. Position oven rack in center of the oven.
  • Cover a large baking sheet with parchment paper or foil. Use an oven-safe rack, position on a baking sheet.
  • Lay bacon slices in a single layer directly on a baking sheet or on a rack, making sure to not overlap.
  • Bake for 15-25 minutes, depending on desired crispiness and thickness* of the bacon. Flip bacon halfway through to cook both sides more evenly.
  • Transfer to a paper towel-lined plate to cool and absorb any extra grease.
  • Note
  • 400ºF for 15-25 minutes (about 15 minutes for thin bacon, more for thick cut)

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