Salad: United States – Steakhouse Wedge Salad with Blue Cheese
Serving Size: 4
Approximate Time
Prep
20 min
Cook
12 min
Additional
15 min
Total
40 min
Ingredients
- 1 head iceberg lettuce (about 1 lb / 450 g)
- 6 slices thick-cut bacon, approx. 6 oz (170 g) total
- 4 oz (115 g) blue cheese, crumbled
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1/3 cup (80 ml) buttermilk (more as needed for consistency)
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 1 small clove garlic, minced (about 3 g)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper, plus more for finishing
- 2 tbsp (30 ml) finely chopped chives
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced (about 2 oz / 60 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
1. Cook the bacon in a skillet over medium heat until crisp, 8–12 minutes. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces. Reserve 1 tsp (5 ml) of bacon fat if you like to drizzle over tomatoes or wedges.
2. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, white wine vinegar, Worcestershire sauce, minced garlic, kosher salt, and 1/4 tsp (1 g) black pepper until smooth. Fold in 3 oz (85 g) of the crumbled blue cheese, leaving some larger pieces; refrigerate the dressing while you assemble (chill 10–15 minutes if time allows).
3. Toss the halved cherry tomatoes with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper; set aside to macerate briefly.
4. Remove any discolored outer leaves from the iceberg head, then slice the head into 4 even wedges through the core so each wedge holds together.
5. Arrange one wedge per plate. Spoon 2–3 tbsp (30–45 ml) of the blue cheese dressing over each wedge, allowing some dressing to run down the sides.
6. Scatter the remaining 1 oz (30 g) crumbled blue cheese over the wedges, then top with the crumbled bacon, halved tomatoes, and a few thin slices of red onion on each.
7. Sprinkle chopped chives over the salads, finish with a grind of black pepper and a light sprinkle of kosher salt if desired, and serve immediately.
