Classic Wedge Salad

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Appetizer, side dish, side salad, salad American
By Kelly Djalali Serves: 2-4
Prep Time: 20 Minutes Cooking Time: ~15 Minutes (for the bacon) Total Time: ~30 Minutes

A Classic Wedge is incredibly satisfying in terms of flavor and texture. Each bite is crisp and refreshing; rich with savory flavor.

Ingredients

  • 2-3 Strips Bacon, fried or baked to a light crisp and chopped
  • 1/2 cup Cherry or Grape Tomatoes, sliced in quarters
  • 1/2 Shallot, finely diced
  • 2 tbsp. Red Wine Vinegar
  • Kosher Salt and Black Pepper, to taste
  • 4 oz. Blue Cheese
  • 1 tbsp. Mayonnaise
  • 1 tsp. Hot Sauce, like Frank's Red Hot
  • 1/2 tsp. Lemon Juice
  • 1/2 cup Buttermilk
  • Splash of Worcestershire Sauce
  • 1 Head of Iceberg Lettuce, sliced into quarters
  • 2 tbsp. Finely Minced Chives

Instructions

1

Bake or fry 2-3 strips of bacon. When lightly crisp, drain on a paper towel-lined plate and let cool. Then chop into small pieces.

2

Stir together the tomatoes, shallot and vinegar in a small bowl and season with Kosher salt and black pepper. Set aside.

3

In a separate bowl, mash the blue cheese wedge with a fork. Then add mayonnaise, hot sauce and lemon juice.

4

Then add buttermilk - 1/2 cup if you're using the whole 4 ounces of blue cheese, 1/4 cup if you're using half of the 4 ounce wedge of blue cheese.

5

Slice one head of iceberg lettuce in half, then slice each half in half again to get four wedges.

6

Place each wedge on a plate and drizzle with the buttermilk blue cheese dressing. To keep the balance, drizzle just about 1/4 cup of dressing on each wedge.

7

Then top the dressed wedge with the dressed tomatoes and shallot, splitting evenly between the two wedges.

8

Top each wedge with the chopped bacon.

9

And finally, sprinkle on the finely minced chives.

Notes

If you are serving four wedge salads, double the amount of the tomatoes, shallot and red wine vinegar. If you want to have crumbled blue cheese to top the wedge salad, only use 2 oz. in the buttermilk blue cheese dressing and reduce the buttermilk by half to 1/4 cup buttermilk.