The Classic Wedge Salad
User Reviews
5
3 reviews
Excellent
The Classic Wedge Salad
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 4 lices Bacon cooked and crumbled
- 1 shallot sliced into 1/8-inch-thick rings or a red onion, large
- 1/4 /4 cup red wine vinegar
- 4 ounces blue cheese crumbled (1 cup)
- 1/3 /3 cup mayonnaise
- 1/4 /4 cup sour cream
- 3 tablespoons milk
- 1 garlic minced, clove
- 1/4 /4 teaspoon salt
- 1/4 /4 teaspoon black pepper
- 1 iceberg lettuce 9 ounces, head
- 12 ounces tomatoes halved, cherry or grape
Instructions
- Combine shallot and vinegar in bowl and let sit for 20 minutes.
- Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
- Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter. Hit the core end of the lettuce forcefully against the counter to loosen the core. Twist and pull the core out of the bottom of the head.
- Cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
- Arrange lettuce wedges on platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.
Notes
- Source: from Cook's Country
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
