Wedge Salad

Summer is underway now, and for me there's nothing like a chill and crisp salad for lunch or dinner when it's hot out. Iceberg is my favorite lettuce (perhaps an unpopular opinion nowadays but so be it), and I'm hoping this recipe might make a convert out of you as well.

Author

Christian Leue

Servings

4

Category

Salad

Ingredients

• 4 tsp white wine vinegar
• 1/3 cup milk
• 6 ounces blue cheese, crumbled
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp Worcestershire sauce
• 1/2 tsp granulated white sugar or honey
• 1 tsp Bernise
• pinch of salt 
• One washed, trimmed, and chilled head of iceberg lettuce, get a big one that feels heavy for its size
• 1 small red or sweet onion, chopped
• 6-8 pieces of thick cut bacon, cooked and cut into 1/4" batons
• two cups of halved cherry tomatoes or chopped ripe tomato
• 6-8 ounces of cubed blue cheese
• good pepper, Tellicherry, Kampot, etc. or a blend like Pierre if you like

Directions

1. Place four plates in the fridge to chill.
2. In a medium bowl mix the milk and vinegar. Let sit for 5 minutes then stir well. Add crumbled blue cheese and mash with a fork until well combined. Add the remaining ingredients, stir well, then adjust seasoning to your tastes. Will keep for at least a week in the refrigerator. This is the same dressing I use for my crispy wings.
3. Using a sharp knife slice the lettuce into quarters.
4. Plate the lettuces, top with dressing and the other ingredients, dividing everything evenly (though I always find there are people who want a bit more bacon and/or blue cheese). Finish with a generous quantity of ground pepper.