Wedge Salad Recipe
iceberg lettuce, crispy bacon, tomato, pickled onions, smoked bleu cheese dressing, bleu cheese crumbles
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Ingredients
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Salad
Smoked Bleu Cheese Dressing
Method
Salad
- 1
Prepare pickled onions
Thinly slice the red onion into rings. In a small bowl or jar combine distilled white vinegar, granulated sugar and 1/2 tsp kosher salt. Stir until sugar dissolves. Add onion slices, press them down so they're submerged, cover and refrigerate at least 20 minutes (can hold up to 5 days).
- 2
Prepare lettuce
Remove any limp outer leaves from the iceberg head. Quarter the head through the core to create four wedges. Rinse wedges under cold water, shake off excess and pat dry thoroughly with paper towels. Trim a small slice from the stem end of each wedge so it sits flat on a plate.
- 3
Slice tomatoes
Core and cut roma tomatoes into wedges or large dice depending on preference. Set aside on a paper towel to absorb excess moisture.
- 4
Cook bacon
Preheat oven to 200°C (400°F). Lay bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–16 minutes until crisp, flipping once halfway through for even browning. Remove to a paper towel-lined plate and let cool, then crumble or chop into bite-sized pieces.
- 5
Assemble wedges
Place each iceberg wedge on an individual serving plate. Spoon a few tablespoons of smoked bleu cheese dressing over each wedge, letting it run down the sides. Scatter tomato wedges around and over each wedge, add pickled red onion rings, and sprinkle the crisp bacon pieces and smoked bleu cheese crumbles evenly across the wedges. Garnish with finely chopped fresh chives if using.
Smoked Bleu Cheese Dressing
- 6
In a medium bowl, mash 90 g smoked bleu cheese with the back of a spoon or a fork until semi-smooth, leaving some small chunks for texture.
- 7
Add mayonnaise, sour cream, and buttermilk to the mashed cheese and whisk until combined and creamy. If you prefer a thinner dressing, add an additional 1–2 tbsp buttermilk to reach desired consistency.
- 8
Add lemon juice, Worcestershire sauce, minced garlic, freshly ground black pepper and 1/2 tsp salt. Whisk thoroughly, then taste and adjust seasoning — add more salt, pepper or lemon as needed.
- 9
Cover and chill the dressing at least 15 minutes to allow flavors to meld. Dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
