The "wedge" Recipe
Our version of the American steakhouse classic; fresh iceberg lettuce, our bleu cheese dressing, applewood smoked bacon, baby tomatoes and scallions
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Ingredients
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Salad Base
Dressing
Toppings
Method
Salad Preparation
- 1
Prepare Lettuce
Remove any wilted outer leaves from the iceberg lettuce. Cut the head into quarters, leaving the core intact for stability.
- 2
Prepare Tomatoes and Scallions
Rinse the baby tomatoes under cold water and halve them. Clean the scallions, removing the root end, and slice them thinly.
Dressing Preparation
- 3
Mix the Dressing
In a mixing bowl, combine mayonnaise, sour cream, crumbled bleu cheese, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and well combined. Adjust seasoning to taste.
Bacon Preparation
- 4
Assembly
- 5
Assemble the Wedge
On a serving plate, place one quarter of the iceberg lettuce. Drizzle generously with the bleu cheese dressing, then top with halved baby tomatoes, crumbled bacon, and sliced scallions.
- 6
Serve
Repeat the assembly with the remaining lettuce quarters. Serve immediately, garnishing with additional bleu cheese if desired.
