Chopped Wedge Salad Recipe
iceberg, cherry tomatoes red onion, bacon lardon, house bleu cheese dressing, scallion, fried pickled peppers
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Prepare Iceberg Lettuce
Carefully remove the core from the iceberg lettuce. Cut the head into quarters or wedges and rinse under cold water. Pat dry with a clean kitchen towel.
- 2
Slice Cherry Tomatoes
Wash the cherry tomatoes and cut them in half. Set aside.
- 3
Chop Red Onion
Peel the red onion and slice it thinly. Set aside.
Cooking Toppings
- 4
- 5
Prepare Scallions
Wash the scallions and slice them thinly, both the white and green parts.
- 6
Prepare Fried Pickled Peppers
If using store-bought fried pickled peppers, simply open the jar. If homemade, slice pickled peppers and fry them in a small amount of oil until crispy.
Making the Dressing
- 7
Combine Dressing Ingredients
In a bowl, mix the bleu cheese, sour cream, mayonnaise, lemon juice, and milk. Stir until smooth. Add garlic powder, salt, and pepper, and mix until combined.
Assembling the Salad
- 8
Assemble Wedge Salad
On a serving platter, place the iceberg wedges. Top with cherry tomatoes, red onion slices, bacon lardons, scallions, and fried pickled peppers. Drizzle with the bleu cheese dressing.
- 9
Serve
Serve immediately and enjoy your chopped wedge salad!
