Wedge Salad Recipe
Baby Tomatoes, Bacon Lardon, Fine Herbs, Blue Cheese Dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Lettuce
Remove the outer leaves of the iceberg lettuce, then cut the lettuce in half lengthwise to create two wedges. Rinse under cold water and pat dry with a paper towel.
- 2
Slice the Cucumber
Peel the cucumber if desired, then slice it into thin rounds or half-moons.
- 3
Halve the Baby Tomatoes
Rinse the baby tomatoes, and cut them in half to prepare for topping.
Cooking the Bacon
- 4
Making the Dressing
- 5
Prepare the Blue Cheese Dressing
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, blue cheese, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning to taste.
Assembly
- 6
Assemble the Wedge Salad
On a plate, place one wedge of iceberg lettuce. Drizzle with blue cheese dressing, then top with sliced cucumbers, halved baby tomatoes, crispy bacon lardons, and sprinkle fine herbs on top.