Wedge Salad Recipe
Iceberg lettuce wedge, crispy bacon, cherry heirloom tomato, chives, Point Reyes blue cheese
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Ingredients
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Wedge Salad
Blue Cheese Dressing
Method
Wedge Salad
- 1
Prepare the Lettuce
Remove any wilted outer leaves from the iceberg lettuce. Rinse the head thoroughly under cold water and pat dry. Cut the lettuce into 4 equal wedges, keeping the core intact so each wedge holds together.
- 2
- 3
Prepare the Garnishes
Halve the cherry heirloom tomatoes. Finely chop the fresh chives. Crumble the Point Reyes blue cheese into small chunks, reserving some larger pieces for topping.
Blue Cheese Dressing
- 4
Mix the Base
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and well combined.
- 5
Season the Dressing
Add the lemon juice, minced garlic, salt, and black pepper. Stir well, then gently fold in half of the crumbled blue cheese, leaving some texture in the dressing.
- 6
Adjust Consistency
Taste the dressing and adjust seasoning as needed. If a thinner consistency is desired, add a small splash of additional buttermilk.
Assembly
- 7
Assemble the Salad
Place each iceberg wedge on a serving plate. Spoon generous amounts of blue cheese dressing over each wedge, allowing it to cascade down the sides.
- 8
Finish and Serve
Top the wedges evenly with crispy bacon, cherry tomatoes, remaining blue cheese crumbles, and chopped chives. Serve immediately while the lettuce is cold and crisp.
