Restaurants›El Gaucho Portland›Classic Wedge Salad Recipe

Classic Wedge Salad Recipe

Inspired by El Gaucho Portland
Time30m
Serves4

iceberg, bacon, tomato, kalamata olives, egg, roquefort, roquefort dressing [GF]

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Ingredients

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Salad Ingredients

Method

Preparation

1

Prepare the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.

2

Boil the Eggs

Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Remove eggs, cool under cold water, peel, and slice.

3

Make the Dressing

In a bowl, combine mayonnaise, sour cream, Roquefort cheese, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Mix until smooth and creamy.

4

Assemble the Salad

Cut the iceberg lettuce into wedges and place on a serving platter. Top with chopped bacon, halved cherry tomatoes, sliced kalamata olives, and sliced eggs. Drizzle with Roquefort dressing and sprinkle additional Roquefort cheese on top.