Wedge Salad* Recipe
Crispy Bacon, Blue Cheese, Tomato, Hard-Boiled Egg, Buttermilk Dressing
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Ingredients
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Salad
Buttermilk Dressing
Method
Buttermilk Dressing
Make the dressing
In a medium bowl, whisk together 0.75 cups buttermilk, 0.25 cups mayonnaise and 2 tablespoons sour cream until smooth.
Add 1 tablespoon white wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon grated garlic, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until combined and slightly thickened. Taste and adjust seasoning or acidity (add up to 1 teaspoon more vinegar or lemon if you prefer tangier dressing).
Cover and refrigerate for at least 30 minutes to let flavors meld. If dressing thickens too much, thin with 1–2 tablespoons additional buttermilk before serving.
Salad
Cook the bacon
Preheat the oven to 400°F (200°C). Arrange 4 bacon strips in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–16 minutes until crispy, turning once halfway if needed. Transfer to a paper towel–lined plate to drain and cool, then break into bite-size pieces.
Make hard-boiled eggs
Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter each egg.
Prepare vegetables
While bacon cooks and eggs cool, core and quarter 1 head of iceberg lettuce into 4 wedges. Trim the stem just enough so wedges hold together. Pat wedges dry with paper towels. Cut 1 roma tomato into 8 wedges or dice into 1/2-inch pieces according to preference.
Assemble
Place one lettuce wedge on each of 4 plates. Spoon or drizzle about 2–3 tablespoons of chilled buttermilk dressing over each wedge (adjust to preference). Scatter crumbled blue cheese, bacon pieces, and quartered hard-boiled eggs over and around each wedge. Top with tomato pieces.
Finish and serve: Sprinkle 1 tablespoon thinly sliced chives and a pinch (about 1/4 teaspoon total) of freshly ground black pepper across the plates. Add salt sparingly to taste, keeping in mind the saltiness of bacon and blue cheese. Serve immediately so lettuce stays crisp.