Wedge Salad

41
Wedge Salad

Photo by Laurie S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE DRESSING:

  • 4

    oz. blue cheese, such as Maytag (or gorgonzola)

  • 2

    tbsp. heavy cream

  • 2

    tbsp. mayonnaise

  • 2

    tbsp. milk

  • 1

    tbsp. extra-virgin olive oil

  • 1

    tsp. worcestershire

  • ¼

    tsp. hot sauce, such as Tabasco

  • 1

    small shallot, finely chopped

  • Kosher salt and freshly ground black pepper,

  • to taste

  • FOR THE SALAD:

  • 1

    head iceberg lettuce, cored and

  • halved lengthwise

  • 4

    strips cooked bacon, torn

  • 10

    cherry tomatoes, halved

  • 8

    basil leaves, torn

  • 4

    oz. crumbled blue cheese, such as Maytag (or gorgonzola)

  • Freshly ground black pepper, to taste

  • Flatbread or toasted pita, for serving

Directions

1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, worcestershire, hot sauce, and shallot and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside. 2. Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.


Nutrition

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