Cuna Street Wedge Salad Recipe

prepare bacon

Slice the thick-cut bacon crosswise into lardons roughly 1/4 inch wide. Pat them dry with paper towels if very moist.

Heat a large skillet over medium heat. Add 1 tsp vegetable oil to the pan (this helps render evenly). Add the bacon lardons in a single layer and cook, stirring occasionally, until crisp and brown at the edges, about 8–10 minutes.

Using a slotted spoon, transfer the cooked lardons to a paper-towel-lined plate to drain. Reserve 1–2 tablespoons of the bacon fat in the skillet (optional) to use for extra flavor when warming the tomatoes or for another use; discard the rest or save for another recipe.

In a medium bowl, combine 1 cup mayonnaise and 1 tablespoon sour cream. Whisk until smooth.

Add 1 cup buttermilk slowly while whisking to reach a pourable but creamy consistency. Adjust: for thicker dressing use less buttermilk, for thinner use more.

Stir in 3 oz crumbled bleu cheese, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp fresh lemon juice. Fold gently so some cheese remains in small chunks for texture.

Taste and adjust seasoning. If you prefer a chunkier dressing, reserve a tablespoon of the crumbles to sprinkle on the finished salad. Chill at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare the lettuce: remove any loose outer leaves from 1 head iceberg lettuce. Rinse whole head under cold water, then dry thoroughly in a salad spinner or by patting with towels. Trim a thin slice from the stem end so the head sits flat.

Quarter the head through the core to create four wedges. Keep the core intact so wedges hold together. Place two wedges per plate (or one for a large portion).

Slice 2 medium ripe tomatoes into thick wedges or 1/4-inch slices. Arrange tomato pieces around and atop the iceberg wedges for color and balance.

Scatter the warm (or room temperature) bacon lardons over the wedges so some heat slightly softens the leaves and dressing for better flavor.

Spoon 3–4 tablespoons (or to taste) of the house bleu cheese dressing over each wedge, letting some drip down the sides. Reserve extra dressing in a serving container for guests who want more.

Sprinkle 2 tablespoons chopped chives evenly over the plated wedges. Finish with a light dusting of coarse ground black pepper (about 1/4 tsp per plate) and a pinch of sea salt if desired.

Serve immediately so the bacon remains crisp. Provide extra crumbled bleu cheese and dressing on the side.