Thursday, May 23, 2013

Blue Cheese and Bacon Wedge Salad

I love a wedge salad.  It's so simple but so fresh and delicious!  This is great as lunch, a side dish or an appetizer.

2 heads iceberg lettuce
3/4 cup fried crumbled bacon
4 ripe tomatoes, chopped
1/2 cup crumbled blue cheese
1 1/2 cups blue cheese dressing 

Blue Cheese Dressing:
1 cup mayonnaise
3/4 cup sour cream
2 tbsp buttermilk
1 tsp garlic powder
1/2 cup crumbled blue cheese

Salt and black pepper, to taste
Begin by making the dressing. Whisk together the mayonnaise and sour cream. Add the buttermilk and garlic powder and whisk until combined. Season to taste with salt and pepper and stir, then fold in the blue cheese. This can be made a day or two in advance and refrigerated for up to a week.

For the salad, remove any wilted leaves from outside of the lettuce heads. Hit the bottom of each lettuce head on a flat surface to loosen the inner core, then pull it out.  Slice into approximately 2 inch thick wedges.

Spoon dressing over the wedges and top with chopped tomatoes, bacon and blue cheese, and refrigerate until ready to serve.

Tips:  Don't forget to season your salad!  One of the major mistakes that home cooks make is omitting the seasoning in salads and vegetables.  Sea salt and freshly ground black pepper do wonders for the taste of a salad.

This is also good if you add diced avocado or crumbled egg.  Enjoy!

No comments:

Post a Comment