A classic wedge salad with crispy bacon, a tangy and creamy blue cheese dressing, and fresh herbs.
25 minutes
A classic wedge salad with crispy bacon, a tangy and creamy blue cheese dressing, and fresh herbs.
Iceberg Lettuce, cut into 6-8 wedges
each
Bacon, diced
slices
Shallots, minced
each
cups
cups
tablespoons
tablespoons
Blue Cheese, crumbled
cups
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Chives, minced
tablespoons
Garlic, microplaned
cloves
Black Pepper, freshly ground
to taste
1. Render
Place a frying pan over medium heat. Add the diced bacon and cook until golden brown and crispy. Transfer the bacon to a paper towel-lined plate to drain.
2. Make Dressing
In a small mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in the red wine vinegar, crumbled blue cheese, soy sauce, chopped parsley, minced chives, and microplaned garlic. Season with freshly ground black pepper to taste. Mix the mixture vigorously until the dressing reaches a creamy, uniform consistency. Set aside to let the flavors marry.
3. Dress the Salad
On a serving platter, arrange the iceberg lettuce wedges. Drizzle the prepared creamy blue cheese dressing over the wedges. Scatter the cooled, crispy bacon pieces and shallot over the dressed wedges.
4. Finishing Flavors
Taste the salad and adjust seasoning if necessary. Sprinkle any remaining herbs for a final touch of freshness. Serve immediately.
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