Blue Cheese Wedge Recipe
Iceberg, slab bacon, blue cheese dressing, sundried tomato dukkah.
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Ingredients
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Salad
Bacon
Blue Cheese Dressing
Sundried Tomato Dukkah
Method
Bacon
- 1
Prepare and cook bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange slab bacon in a single layer on the rack. Brush each piece lightly with maple syrup if using. Bake 12–18 minutes until edges are crisp and center is tender and fully rendered. Remove from oven and transfer to paper towels to drain. When slightly cooled, cut into 1/2–1 inch lardons or leave whole depending on presentation.
Sundried Tomato Dukkah
- 2
Toast and blend
If hazelnuts are not toasted, spread them on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant; let cool and rub off skins. In a dry skillet over medium heat, toast sesame, coriander, cumin and fennel seeds for 1–2 minutes until aromatic, shaking the pan. Chop the sundried tomatoes roughly. In a food processor pulse the toasted hazelnuts until coarse (do not over-process into butter). Add toasted seeds, sundried tomatoes, smoked paprika and salt, and pulse 6–8 short times until you achieve a crumbly, coarse mixture (some texture should remain). Taste and adjust salt or paprika.
Blue Cheese Dressing
- 3
Make dressing
In a bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in crumbled blue cheese, white wine vinegar, minced garlic, lemon juice, salt and black pepper. Mash a few pieces of the blue cheese into the dressing for creaminess while leaving some larger crumbles for texture. Cover and refrigerate for at least 20 minutes to let flavors meld. Stir again before using; add a splash more buttermilk if you prefer a thinner pourable consistency.
Salad assembly
- 4
Prep lettuce and veg
Remove any loose or damaged outer leaves from the iceberg head and pat dry. Cut the head into 4 equal wedges through the core to keep leaves intact. Thinly slice the red onion into half-moons and halve the cherry tomatoes.
- 5
Assemble and finish
Place one iceberg wedge on each chilled plate. Spoon 2–3 tablespoons of blue cheese dressing down the center and a little over the top of the wedge. Scatter bacon lardons around and over the wedge, then arrange cherry tomato halves and a few red onion slices alongside. Sprinkle a generous 1–2 tablespoons of sundried tomato dukkah over the dressing and bacon for crunch and concentrated tomato flavor. Finish by grinding black pepper over the top and sprinkling chopped chives. Serve immediately so the lettuce remains crisp and the dukkah stays crunchy.