Iceberg Wedges With Bacon and Blue Cheese Dressing-David Venable-QVC

By amaliana

Ingredients

• Blue Cheese Dressing
• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons hot sauce
• 1 cup crumbled blue cheese
• 1/2 cup buttermilk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Salad
• 1 large head iceberg lettuce, cut into 6 wedges.
• 1/2 pound thick-cut bacon slices cooked and crumbled
• 1 large hard-boiled egg, chopped
• 1/2 red onion, diced

Details

Servings 6

Preparation

Step 1

To make the dressing, whisk the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Stir in the blue cheese. Thin the dressing to the desired consistency with the buttermilk( you may not need all the buttermilk). Season with the salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
Arrange each iceberg wedge on a salad plate and spoon some of the dressing and cooked bacon over the wedges. Sprinkle the salads with the hard-boiled egg and red onion.