Wedge Salad w/Blue Cheese Dressing

By

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

View complete recipe

Ingredients

  • Dressing
  • 10 ounces blue cheese, crumbled (about 1 1/4 cups)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons hot sauce
  • 1 1/4 teaspoons onion powder
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon celery seeds
  • Kosher salt
  • Salad And Assembly
  • 1/4 cup dried minced garlic
  • 1/4 cup dried minced onion
  • 1/4 cup poppy seeds
  • 1/4 cup sesame seeds
  • 8 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 2 heads of iceberg lettuce, cored, halved
  • Torn dill sprigs (for serving)

Preparation

Step 1

Dressing
Mix blue cheese, mayonnaise, sour cream, buttermilk, lemon juice, poppy seeds, garlic powder, hot sauce, onion powder, pepper, and celery seeds in a medium bowl. Season with salt, and more lemon juice if needed.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Salad and Assembly
Toast minced garlic, minced onion, poppy seeds, and sesame seeds in a medium skillet over medium heat, tossing constantly, until golden brown, 3–5 minutes (watch carefully; you don’t want to let mixture toast too much or garlic will be bitter). Immediately spread out on a rimmed baking sheet and let cool.

Cook bacon in same skillet over medium-high heat, turning occasionally, until brown and crisp, 6–8 minutes. Transfer to paper towels to drain.

Toss tomatoes with lemon juice and oil in a small bowl; season with salt and pepper. Let sit 5 minutes.

Season cut sides of lettuce with a pinch of salt and a few grinds of pepper. Push tomatoes between leaves and into any crevices. Drizzle with dressing, working into crevices and between leaves. Sprinkle with toasted seed mixture. Top with bacon, dill sprigs, and a few grinds of pepper.

View complete recipe