Classic Wedge Salad with Blue Cheese Dressing
Crumble bacon, add a few colorful cherry tomatoes and a sprinkle of chives and you have really wonderful textures and tastes: creamy, crisp, crunchy, smoky, juicy, aromatic. The classics are classic for a reason.
Dovetailing Tip: Cook an additional 6 strips of bacon for day 2, The Ultimate BLT Grilled Cheese
|6||thick strips bacon|
|2 ounces||blue cheese, crumbled|
|1/4 cup||sour cream|
|1 tablespoon||cider vinegar|
|1/2 teaspoon||worcestershire sauce|
|dash hot sauce, like tabasco|
|1/4 teaspoon||black pepper|
|heavy cream or milk, as needed to thin the dressing|
|1 head||iceberg lettuce|
|12||red or yellow cherry tomatoes, quartered|
|2 tablespoons||chopped fresh chives|
1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over.
Transfer to a plate lined with paper towels. Cool and crumble.
2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time.
3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact.
4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives.