Wedge Salad(gf) Recipe
Roma tomato, bacon bits, fried onion strings, blue cheese dressing, blue cheese crumbles
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Ingredients
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Salad
Blue Cheese Dressing (makes about 1 cup)
Method
Blue Cheese Dressing (makes about 1 cup)
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
Thin and season
Whisk in 1/4 cup buttermilk, 1 teaspoon lemon juice, 1 teaspoon white wine vinegar, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined. Adjust buttermilk to reach desired pourable consistency.
Add blue cheese
Fold in 1 ounce blue cheese crumbles, reserving a small pinch to finish the salad. Taste and adjust salt, pepper, or acid as desired. Chill in refrigerator at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).
Salad Assembly
Prepare bacon
Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Arrange 6 slices bacon on a rimmed baking sheet (or cook in skillet) and bake 12–18 minutes until crisp. Transfer to paper towels to drain and cool, then crumble into bite-sized bits.
Prepare tomatoes
While bacon cooks, wash and core 2 roma tomatoes. Slice each tomato into 6–8 wedges or 1/2-inch slices depending on preference. Lightly season the tomato slices with a pinch of salt and pepper.
Prepare lettuce wedges
Remove any loose outer leaves from 2 heads of iceberg lettuce. Cut each head in half lengthwise through the core to create 4 wedges (for smaller portions) or leave as 2 large wedges. Trim base so wedges sit flat but keep cores intact to hold leaves together. Pat dry thoroughly with paper towels to remove excess moisture.
Assemble wedges
Place each lettuce wedge on a chilled plate. Arrange roma tomato slices around or on top of the wedge. Sprinkle crumbled bacon evenly over each wedge (about 1.5 slices worth per wedge if making 4).
Dress and finish
Spoon or drizzle blue cheese dressing over each wedge (about 2–3 tablespoons per wedge, more if desired). Scatter remaining 3 ounces blue cheese crumbles over the dressed wedges, then top with about 1 cup fried gluten-free onion strings for crunch. Garnish with finely sliced chives if using and finish with an extra grind of black pepper.
Serve
Serve immediately so the fried onion strings remain crisp. Leftover dressing can be refrigerated up to 3 days; assembled wedges are best eaten right away.