Restaurants›Loccino Italian Grill & Bar›Wedge Salad (gf) Recipe

Wedge Salad (gf) Recipe

Inspired by Loccino Italian Grill & Bar
Time45m
Serves4

Tomatoes, Gorgonzola cheese, bacon, eggs, and blue cheese dressing.

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Ingredients

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Salad

Blue Cheese Dressing (gluten-free)

Method

Blue Cheese Dressing (gluten-free)

1

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

2

Add flavorings

Whisk in 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon gluten-free Worcestershire sauce and 1/2 teaspoon grated garlic until fully incorporated.

3

Season and fold in cheese

Stir in 2 ounces crumbled blue cheese, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and add more buttermilk a teaspoon at a time to reach desired pourable consistency.

4

Chill

Cover and refrigerate at least 30 minutes to let flavors meld. If making ahead, refrigerate up to 48 hours and stir before using.

Salad

5

Cook bacon (if not already cooked)

Preheat oven to 400°F (200°C) or use a skillet. For oven: arrange bacon slices on a foil-lined baking sheet and bake 12–18 minutes until crisp. For skillet: cook over medium heat, turning, until crisp, about 8–10 minutes. Transfer to paper towels to drain, then chop into bite-sized pieces.

6

Hard-boil eggs (if not already cooked)

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit 9–11 minutes for firm yolks. Transfer to an ice bath for 5 minutes, peel and quarter.

7

Prepare tomatoes and lettuce

Remove any loose or damaged leaves from the head of iceberg. Rinse the head and tomatoes under cold water. Pat dry. Cut the head of iceberg into 4 equal wedges through the core. Cut the tomatoes into wedges (about 8 wedges from 2 tomatoes).

8

Assemble wedges

Place one iceberg wedge on each serving plate. Arrange tomato wedges and two quartered hard-boiled eggs around or on top of each wedge.

9

Top with cheese and bacon

Scatter about 3/4 ounce crumbled Gorgonzola over each wedge (total 3 oz divided) and sprinkle chopped crisp bacon evenly over salads.

10

Dress and finish

Spoon 2–3 tablespoons of chilled blue cheese dressing over each wedge (adjust to taste). Finish with a pinch of coarse sea salt and a crack of freshly ground black pepper over each wedge. Garnish with a sprinkle of sliced chives and an extra 1/2 ounce crumbled blue cheese if desired.

11

Serve immediately

Serve the wedges immediately so lettuce remains crisp. Leftover dressing can be refrigerated up to 48 hours.