Wedge Salad
- PREP 15min
- COOK 15min
- TOTAL 30min
We’re always happy with a really good wedge salad. Iceberg sometimes gets a bad rap, but it’s perfect with the bacon and thick homemade dressing here. You can make the dressing up to a week in advance, and if you’d like to lighten things a bit, plain thick yogurt (like Greek or Icelandic) works well as a substitute for sour cream.
You Will Need
¼ small sweet onion, thinly sliced into quarter moons
1 medium tomato, chopped (about 1 cup)
1 tablespoon rice wine vinegar
Fine sea salt and freshly ground black pepper
¼ cup mayonnaise (try homemade mayo)
¼ cup sour cream
1 tablespoon fresh lemon juice
2 ounces blue cheese, crumbled (about ½ cup), plus more for serving
1 tablespoon minced fresh parsley
1 to 3 tablespoons milk or buttermilk
1 large head iceberg lettuce, browned outer leaves removed, cut into 4 wedges
4 slices thick-cut bacon, cooked until crispy and chopped
Fresh herbs, like dill, chives, or parsley, for serving (optional)
Directions
1In a small bowl, toss the onion and tomato with the rice wine vinegar and a pinch of salt. Set aside to pickle.
2Make the dressing. In a medium bowl, stir together the mayonnaise, sour cream, lemon juice, blue cheese, parsley, a pinch of salt, and a pinch of pepper. Add enough milk to thin for a thick, drizzly dressing.
3Set a wedge of lettuce onto four plates. Generously drizzle the dressing over it, then top with the pickled onion and tomato (and some of the juices from the bottom of the bowl), chopped bacon, more blue cheese crumbles, and fresh herbs. Add a good pinch of pepper, then serve.
Adam and Joanne's Tips
- To cook the bacon, either crisp the slices in a skillet or use your oven. Here is how to cook bacon in the oven (our favorite, hands-off method).
- The nutrition facts provided are estimates.