Wedge Salad
This hearty wedge salad is a satisfying medley of flavors and textures that will surely delight your taste buds. The creamy blue cheese dressing provides a tangy contrast to the crispy bacon and fresh vegetables. Each bite offers a delicious mix of savory, smoky, and refreshing notes. Enjoy this classic salad as a starter or a light meal on its own.
— Constant Cookbook
Ingredients
- 1/2 cup crumbled blue cheese
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk
- 2 cloves garlic
- 1/2 teaspoon smoked paprika
- 2 teaspoon white wine vinegar
- 1/2 cup Greek-style plain yogurt
- salt and pepper to taste
- 6 slices thick-cut bacon
- 1 head Iceberg lettuce
- 1 large heirloom tomato
- 1/2 cup crumbled blue cheese
- 1 small shallot
- 2 sprigs parsley
Instructions
- Make the dressing by placing all the ingredients together in a medium mixing bowl. Using a fork and mix together, mashing the blue cheese into the dressing (inevitably you won’t be able to get all the blue cheese to mix, that’s OK). Season with salt and pepper to taste.
- Cook the bacon until crisp and drain in bowl lined with paper towels. Assemble the salad by cutting the head of lettuce into quarters (wedges) and placing them on a plate. Drizzle with a couple of tablespoons of dressing on the lettuce, reserve leftover dressing for people to add more if they want. Sprinkle the dressed lettuce with the chopped tomatoes, crumbled cheese, shallot slices and bacon bits. Sprinkle a little chopped parsley over the salad and serve immediately.
Cook Time
5M
Prep Time
PT10M
Yield
4 side salads
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