Now is the time to make the perfect wedge salad with blue cheese dressing. It’s too hot to eat a heavy meal, so a great salad can really hit the spot! This wedge has all the flavors that keep you interested. All the flavors are there; salt, sweet, sour, and bitter. Our salad dressing includes ingredients such as buttermilk, apple cider vinegar, lemon juice, sour cream, and obviously, blue cheese.
The Perfect Time for a Wedge Salad
The wedge salad has been around for eons, and is probably most well-known as a classic steakhouse favorite. One story is that the wedge salad was created at Delmonico’s Restaurant in New York in the 1930’s. The reality is that it is easy to make this salad. You can enjoy it anytime in the comfort of your home not feeling you have to spend a whole lot of money at some fancy restaurant.
Check out the recipes for three of my other great tasting salads:
The Summer is a great time to try some recipes that you’ve been waiting to try out! Let me know how your dishes turn out in the comments below! And as always, thanks for Spending Time in My Kitchen!
The Perfect Wedge Salad With Blue Cheese Dressing
4
servings10
minutes15
minutesIngredients
1 Head Lettuce cut into quarters
8 Oz Heirloom cherry tomatoes, cut into half
12 Oz Thick cut bacon
1 Tbl Fresh cut chives, used for garnish
- Blue Cheese Dressing
1/2 Cup Buttermilk
1/2 Cup Mayonnaise
1/2 Cup Sour cream
2 Tbl Apple cider vinegar
1 Tbl Lemon juice
2 Cloves Garlic, minced
1/2 Cup Your favorite blue cheese, crumbled (set aside some for garnish)
3 Tbl Chives, small chop
Salt and pepper to taste: remember the bacon will add salt to the dish.
Directions
- Cook the bacon in your oven. Set the oven to 400°. Line a large rimmed baking tray with aluminum foil. Place a wire rack in the tray. Place bacon on the tray and cook to your preference. Approximately 15 minutes. Don’t overcook your bacon. Crisp is one thing; burnt is not good!
- Remove the tray of bacon from the oven and place the cooked bacon on top of a paper towel to soak up any grease.
- Option: Buy slab bacon and make bacon lardons approximately 1/4 inch squares. Cook slowly in a cast iron pan to render your bacon until cooked to the texture you prefer.
- Make the Blue cheese dressing
- Crumble the blue cheese and set aside.
- Add mayonnaise, buttermilk, sour cream, apple cider vinegar, and garlic to a bowl. Whisk until well combined. Add the blue cheese crumbles to the bowl. Mash the blue cheese crumbles against the side of the bowl if they are too big. You can use an immersion blender if you would like your dressing to be smoother.
- Place dressing in a small serving jar like a mason jar and set aside.
- Serving the Salad
- Crumble your bacon per your own preference. Set aside.
- Pull iceberg lettuce from the fridge. Pull off any outside spotted leaves. Cut into 4 quarters. Place lettuce wedge on a serving plate.
- Ladle dressing onto each lettuce wedge. Add cut tomatoes, bacon pieces, and additional blue cheese crumbles to your wedge. Drizzle some cut chives onto your wedge. Grind some pepper over the plate.
- Enjoy!
Did you make this recipe?
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