Wedge Salad (gf) Recipe
Iceberg lettuce, tomatoes, blue cheese crumbles, chopped bolled egg, bacon, scallions, homemade blue cheese dressing
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Ingredients
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Salad
Blue Cheese Dressing (homemade, GF)
Method
Salad
Prepare lettuce
Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water and pat dry. Cut the head into 4 equal wedges through the core so each wedge holds together — keep the core intact to help wedges hold shape.
Prepare tomatoes
Wash the roma tomatoes and slice each into 6–8 wedges (or into 1/4" thick slices if preferred). Set aside.
Prepare eggs
Peel the 2 hard-boiled eggs and roughly chop or quarter them. Set aside for assembly.
Crumble bacon and scallions
Crumble the cooked bacon strips into bite-sized pieces. Trim and thinly slice the scallions on the bias (use both white and green parts). Reserve.
Season wedges
Place each iceberg wedge on a chilled plate. Lightly season the exposed cut surfaces with a pinch of kosher salt and freshly ground black pepper (approx. 1/8 tsp each wedge).
Assemble salad
Top each wedge with tomato wedges, a portion of chopped egg, crumbled bacon, a light sprinkle of blue cheese crumbles (reserve 1/2 oz for garnish), and sliced scallions. Drizzle the homemade blue cheese dressing over each wedge (about 2–3 tablespoons per wedge) or serve dressing on the side.
Blue Cheese Dressing (homemade, GF)
In a medium bowl whisk together 1 cup mayonnaise, 1 cup buttermilk, and 2 tablespoons sour cream until smooth and slightly thick.
Add 3 oz crumbled blue cheese, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Whisk to combine.
Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning—add more lemon juice or a splash of buttermilk to thin if desired.
Fold or pulse (briefly) about 1/3 of the blue cheese into the dressing to leave some lumps for texture; reserve 1/2 oz to sprinkle on top of assembled wedges. Chill the dressing at least 15 minutes to let flavors meld; it will keep covered in the refrigerator up to 4–5 days.