Bleu Cheese Wedge Recipe
Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and Danish bleu cheese crumbles. Topped with chopped bacon.
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Ingredients
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Salad
House Bleu Cheese Dressing
Method
Prepare Salad Components
- 1
Trim and quarter lettuce
Remove any loose outer leaves from the iceberg head. Rinse the head under cold water, pat dry with paper towels, then cut into quarters through the core to create a firm quarter wedge. Keep the core intact at the base so the wedge holds together.
- 2
Seed and dice tomato
Cut the tomato in half across the equator. Gently squeeze or scoop out seeds and excess liquid, then dice into small 1/4-inch pieces. Pat tomato pieces dry on a paper towel to avoid watering down the wedge.
- 3
Cook and chop bacon
Fry or bake the bacon until crisp (pan over medium-high heat 6–8 minutes, or oven at 400°F/200°C for 12–15 minutes). Drain on paper towels, then chop into roughly 1/4-inch pieces. Reserve.
Make House Bleu Cheese Dressing
- 4
In a small bowl, combine 1/4 cup mayonnaise and 1/4 cup sour cream. Whisk until smooth.
- 5
Add 2 tablespoons buttermilk to loosen the base, then stir in 1 teaspoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, and 1/4 teaspoon minced garlic. Mix until combined.
- 6
Fold in 1/4 cup crumbled Danish bleu cheese. Season with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more buttermilk for a thinner pourable consistency or more crumbled bleu for stronger flavor.
- 7
Cover and refrigerate the dressing for at least 10 minutes to allow flavors to meld. If desired, reserve a small amount of crumbled bleu to sprinkle on the finished salad for presentation.
Assemble Wedge
- 8
Place one quarter wedge of iceberg lettuce on a chilled plate, flat side down so it sits stable and the cut side faces up for topping.
- 9
Spoon the diced tomatoes evenly over the top of the exposed cut surface of the wedge, distributing them from top to bottom.
- 10
Generously drizzle 2 to 3 tablespoons of the house bleu cheese dressing over the top of the wedge, letting some run down the sides but keeping the wedge intact.
- 11
Scatter 1/4 cup crumbled Danish bleu cheese over the top of the wedge, reserving a teaspoon if you wish to garnish.
- 12
Sprinkle the chopped crisp bacon evenly over the wedge so each bite has bacon. If using, finish with a light dusting of finely chopped chives for color.
- 13
Serve immediately with an extra ramekin of dressing on the side if desired.