Wedge Salad Blue Cheese (Print Version)
# Ingredients:
01 -
8 slices of bacon.
02 -
1/2 teaspoon sea salt.
03 -
1/4 teaspoon black pepper, freshly ground.
04 -
1 teaspoon Worcestershire sauce.
05 -
1/2 cup buttermilk.
06 -
1 head of iceberg lettuce, split into 4 pieces.
07 -
3/4 cup mayo.
08 -
2 teaspoons fresh chives, minced.
09 -
2 ounces crumbled blue cheese.
10 -
1/4 cup sour cream.
11 -
1 cup halved cherry tomatoes.
12 -
1 clove garlic, finely chopped.
13 -
1 tablespoon fresh chives, finely diced.
14 -
1/4 cup blue cheese crumbles.
15 -
1 & 1/2 tablespoons plain white vinegar.
# Instructions:
01 -
Toss all the dressing ingredients into a small bowl. Give it a good mix and then pop it in the fridge until you need it.
02 -
Heat a big skillet over medium-high. Cook the bacon strips until crispy—should take about 5 minutes. Use a slotted spoon to move them to a plate lined with paper towels.
03 -
Grab the head of lettuce and cut it into quarters so there are four chunks.
04 -
Set one of the lettuce quarters on a plate. Drizzle some of that blue cheese dressing over it. Add chopped tomatoes, some blue cheese bits, and crispy bacon. Finish up with a pinch of diced chives.
05 -
Do the same thing with the rest of the wedges. Keep it chilled until it’s time to dig in.
# Notes:
01 -
For a mild taste, go with blue cheese like Maytag or Roquefort.
02 -
Switch it up with caesar or ranch dressing if you’d like.
03 -
Crunch things up by adding some croutons, if you’re into that.