Steak Knife Blt Wedge Recipe

Wedge Salad

1. 1

   Prepare bacon lardons

   Place a heavy skillet over medium heat. Add the bacon lardons in a single layer (work in batches if necessary). Cook, stirring occasionally, until fat renders and lardons are crisp and golden, about 6–10 minutes depending on thickness. Use a slotted spoon to transfer cooked lardons to a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the pan (discard the rest or save for another use).

2. 2

   Prepare tomatoes

   While bacon cooks, wash and dry the heirloom cherry tomatoes. Halve or quarter larger cherries so pieces are roughly bite-sized (aim for 1/2"–3/4" pieces). Place tomatoes in a small bowl, drizzle with 1 tablespoon olive oil, season with a pinch of salt and a few grinds of black pepper, and toss gently. Set aside to macerate briefly while you make dressing.

3. 3

   Make blue cheese dressing

   In a medium bowl combine crumbled blue cheese, buttermilk, mayonnaise, sour cream, red wine vinegar, Worcestershire sauce, minced garlic, lemon juice, salt, and black pepper. Whisk until mostly smooth but leave some blue cheese texture. If you prefer a thinner dressing, add an extra tablespoon of buttermilk. Taste and adjust seasoning — add a pinch more salt or a little more lemon if it needs brightness. Fold in half of the reserved crumbled blue cheese (save the rest for finishing) and the snipped chives or parsley.

4. 4

   Prepare iceberg wedges

   Remove any loose or damaged outer leaves from the baby iceberg heads. Trim a small slice from the stem end to create a flat base. Cut each head into quarters (so each head yields 4 wedges) by cutting through the core from top to bottom. Keep wedges intact so leaves remain layered. Pat wedges dry with paper towels to remove excess moisture (this helps dressing cling).

5. 5

   Assemble each wedge

   Place one wedge on a chilled salad plate (cut side down or up depending on presentation). Spoon 2–3 tablespoons of the blue cheese dressing over each wedge, allowing it to run down the layers. Scatter a generous tablespoon of warm bacon lardons across each wedge so some crispiness melts into the dressing. Arrange a small handful (about 3–4 tbsp) of the dressed heirloom cherry tomato pieces over the top. Crumble remaining blue cheese over each wedge for a fresh finish.

6. 6

   Finish and serve

   Drizzle a little extra-virgin olive oil (about 1/4 teaspoon) over each assembled wedge and finish with a few grinds of black pepper. If using, tuck a toasted thin slice of sourdough or country bread against the wedge or place on the side. Serve immediately so bacon remains crisp and lettuce stays cold and crunchy.