Then sprinkle each wedge with the 4 slices of crumbled or chopped crisp bacon, 1 cup of diced cherry tomatoes, 1 tablespoon of fresh chives, and cup of blue cheese crumbles.
Set each half of lettuce with the cut side down on the cutting board, then cut each half in half again. A wedge salad is a fancier way of serving a salad with iceberg lettuce that is quartered and then topped with dressing and ingredients and cut up as you eat it.
If you're buying store-bought, we prefer the readily available Castello Danish Blue ($4.99, ), which has a nice balance of creamy and sharp notes. This classic and simple wedge salad is crisp and refreshing. Put each of the 4 wedges on a plate and divide the 1 cup of blue cheese dressing evenly between them, drizzling it over the top. Place the core of the lettuce on a cutting board and slice the lettuce in half. Add a touch of lemon juice to balance the rich creamy dressing and mix in the crumbled blue cheese. Rinse the inside with cold water, and turn it back upside down on a paper towel to drain. Some chefs choose to create extra dimensions of flavor and texture by adding ingredients like cherry tomatoes and croutons. Take the iceberg lettuce and cut out the core. If you don't have any buttermilk, fake it to make it: Thin out plain unsweetened yogurt (not strained or Greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). The classic wedge salad is a quarter of a head of iceberg lettuce (hence the wedge) topped with blue cheese dressing, bacon bits and chives. For the dressing, store-bought mayo is mellowed by sour cream, and buttermilk brings fresh tang. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. It has all the flavors you love and know from steakhouses. Because the wedge is all about cool crunch, Sarah Carey, our editorial director of food, says, "I refrigerate the lettuce until just before serving, so I get cold, crisp greens in every bite." She adds that iceberg's subtle sweetness stands up well to creamy blue cheese dressing that further defines the wedge salad. Wedge Salad is really easy to make with iceberg lettuce, vegan bacon, and a homemade blue cheese dressing. 1 head of iceberg lettuce 1 1/2 cups sliced grape tomatoes 3 radishes, thinly sliced 4 strips of cooked bacon, crumbled 1 cup crumbled blue cheese 1 cup blue cheese dressing 4 tablespoons balsamic glaze Instructions Remove the core from the stem end of the head of lettuce. Often the cheapest choice of salad, here it is dressed up with an all star cast of top drawer ingredients, to create something that takes minutes to prepare but provides genuine wow factor.There's a clue in the name! A crisp wedge of iceberg lettuce is the foundation of this classic steakhouse salad. Step 1 Make Creamy Avocado Dressing: Puree ingredients with 1 tablespoon water in blender or food processor until smooth, 30 to 45 seconds.
Humble iceberg lettuce is often overlooked, but provides a satisfying crunch and a refreshing flavour.
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