Wedge Salad
This classic wedge salad is a cinch to make and has a light yet satisfying combination of crunchy and creamy textures. Topped with a tangy, cheesy dressing and crispy bacon or nuts, it’s a crave worthy and impressive looking salad that transforms a simple head of iceberg lettuce into something extraordinary.
Ingredients
1 head iceberg lettuce
4 slices bacon, cooked and crumbled (can substitute walnuts for a meatless option)
3 ounces blue cheese crumbled (can substitute gorgonzola, stilton or feta cheese)
¾ cup sour cream
1 small garlic clove minced
1 tablespoon fresh lemon juice
1 tablespoon minced fresh chives
milk for thinning dressing
salt and freshly ground black pepper to taste
Directions
Blue Cheese Dressing
In a small bowl, add sour cream, minced fresh garlic, blue cheese crumbles (reserving some for garnish) and lemon juice, then mash together with a fork. Add chives to dressing and milk to thin to desired consistency. Season to taste with salt and pepper and set aside.
Salad
Remove any wilted or brown leaves from a head of iceberg lettuce. Cut into 4 equal wedges from top to bottom. Rinse wedges with water and pat dry. Cut out the core from each wedge and place on separate plates.
Spoon desired amount of dressing over each wedge and sprinkle with ¼ of the bacon crumbles (or walnuts) and ¼ of the remaining cheese. Top with any other desired toppings. Examples: thinly sliced red onions, chopped tomatoes.
