Classic Wedge Salad (Print Version)
# Ingredients:
01 -
3/4 cup mayonnaise.
02 -
1/2 cup buttermilk.
03 -
1/4 cup sour cream.
04 -
1 & 1/2 tablespoons white vinegar.
05 -
1 teaspoon Worcestershire sauce.
06 -
1 clove garlic, finely minced.
07 -
2 ounces blue cheese crumbles.
08 -
1/2 teaspoon coarse salt.
09 -
1/4 teaspoon freshly ground black pepper.
10 -
2 teaspoons chopped fresh chives.
11 -
1 head iceberg lettuce, cut into 4 wedges.
12 -
1 cup cherry tomatoes, sliced in half.
13 -
1/2 cup blue cheese, crumbled.
14 -
8 slices bacon.
15 -
1 tablespoon fresh chives, thinly diced.
# Instructions:
01 -
In a small bowl, add all of the dressing ingredients and mix until combined. Chill until ready to use.
02 -
In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate.
03 -
Place the iceberg lettuce on a chopping board. Cut it in half and then in half again so that you have 4 quarters.
04 -
Place one of the iceberg wedges on a serving plate. Pour over some blue cheese dressing, add a quarter of the tomatoes and a quarter of the crumbled blue cheese. Lastly, scatter over a quarter of the bacon and add a sprinkling of fresh chives.
05 -
Repeat for the other wedges of lettuce. Serve cold and enjoy!.
# Notes:
01 -
Use mild blue cheese like Maytag or Roquefort.
02 -
Can substitute with ranch or caesar dressing.
03 -
Optional to add croutons for extra crunch.