Knife And Fork Wedge Recipe
iceberg, tomato, red onion, bleu cheese, candied bacon, buttermilk dressing, panko croutons
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Ingredients
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Salad Base
Dressing
Toppings
Method
Prepare the Salad Base
- 1
Prepare the Iceberg Lettuce
Remove the core from the iceberg lettuce and cut it into quarters. Rinse the quarters under cold water and gently pat them dry with a paper towel.
- 2
Prepare the Tomato
Dice the large tomato into bite-sized pieces and set aside.
- 3
Prepare the Red Onion
Peel the red onion and slice it thinly. Rinse the slices under cold water to reduce the sharpness, then set aside.
Make the Dressing
- 4
Combine Ingredients
In a medium bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, garlic powder, salt, and black pepper until smooth and creamy.
Assemble the Wedge Salad
- 5
Layer the Ingredients
On a large plate, place the quartered iceberg lettuce. Top with diced tomatoes, sliced red onions, and generous portions of bleu cheese.
- 6
Add Candied Bacon and Croutons
Sprinkle the candied bacon over the salad, followed by panko croutons for added crunch.
- 7
Drizzle the Dressing
Finally, drizzle the prepared buttermilk dressing over the top of the salad. Serve immediately.