The Classic Wedge Salad with Homemade Blue Cheese Dressing

Name: The Classic Wedge Salad with Homemade Blue Cheese Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head iceberg lettuce, cold; 8 slices thick-cut bacon; 1-2 heirloom tomatoes, thick-cut; 1/4 small red onion, shaved thin or quick-pickled; Fresh chives; 3/4 cup mayonnaise; 1/2 cup buttermilk; 1/2 cup sour cream; 6 oz blue cheese, split: half mashed in, half in crumbles; 2 tsp lemon juice or red wine vinegar; 1/2 tsp Worcestershire sauce; 1/4 tsp garlic powder; Black pepper, salt to taste (salt after the cheese); Extra blue cheese crumbles, cracked pepper, flaky salt for topping; Optional: 2 hard-boiled eggs, whites cut into rings (1916 tribute)

A cold iceberg wedge under thick blue cheese dressing, oven bacon batons, heirloom tomato and shaved red onion. The steakhouse classic, and the whole thing lives or dies on how cold you keep the lettuce.

Total time

35 min

Serves

4

Difficulty

Easy

play_circle Watch episode 280

The Classic Wedge Salad with Homemade Blue Cheese Dressing

As seen on Episode 280

The pantry

kitchen

Essentials · serves 4

1 large head iceberg lettuce, cold 8 slices thick-cut bacon 1-2 heirloom tomatoes, thick-cut 1/4 small red onion, shaved thin or quick-pickled Fresh chives 3/4 cup mayonnaise 1/2 cup buttermilk 1/2 cup sour cream 6 oz blue cheese, split: half mashed in, half in crumbles 2 tsp lemon juice or red wine vinegar 1/2 tsp Worcestershire sauce 1/4 tsp garlic powder Black pepper, salt to taste (salt after the cheese) Extra blue cheese crumbles, cracked pepper, flaky salt for topping Optional: 2 hard-boiled eggs, whites cut into rings (1916 tribute)

·

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The preparation

7 steps, about 35 minutes start to finish.

01
Cook the bacon on a rack over a sheet pan in a 400 F oven for 16-18 minutes, flipping the tray halfway. Rest, then cut into batons.
02
Mash half the blue cheese into the mayonnaise with a fork. Whisk in the buttermilk a little at a time, then the sour cream.
03
Stir in the lemon juice, Worcestershire, garlic powder, and black pepper. Fold in the remaining crumbles. Taste, then salt.
04
Rest the dressing in the refrigerator for 20-30 minutes so the flavors marry.
05
Quarter the cold head of iceberg through the core; the core holds each wedge together.
06
Set each wedge on a chilled plate and pour the dressing slowly over the cut face so it pools in the leaves.
07
Top with bacon, tomato, onion, chives, extra crumbles, cracked pepper, and flaky salt. Add egg white rings for the 1916 version.

lightbulb The chef's notes

“Cold is an ingredient: keep the lettuce refrigerated until the moment you cut it and chill the plates. If the dressing thickens overnight, loosen it with a splash of buttermilk.”

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The Classic Wedge Salad with Homemade Blue Cheese Dressing

The preparation

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