Wedge Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint
- 1small shallot, peeled and diced, approximately 2 tablespoons
- 2tablespoons red-wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2thick slices bacon
- 8ounces blue cheese, like Roquefort, crumbled
- ¼cup buttermilk
- 2tablespoons mayonnaise
- 1tablespoon olive oil
- 1teaspoon hot sauce
- 1teaspoon lemon juice
- 1dash Worcestershire sauce, to taste
- 1large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
- 2tablespoons finely minced chives
Nutritional analysis per serving (4 servings)
399 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 17 grams protein; 1257 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
- Step 2
Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
- Step 3
Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
- Step 4
Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.
Private Notes
Comments
Lower the calories without sacrificing taste by making the dressing with Greek yoghurt, lemon juice, chili minced, minced garlic and the blue cheese. A Nigella recipe that is a favorite.
Remove the small bit hard bit of stem. Run water through that end of the lettuce. Turn right side up and let drain. I set it on top of a large Pyrex measuring glass. You want to do this some time ahead of making the salad so it’s not wet. I like to do it right from the store, then wrap loosely in paper towels and store in a plastic bag or lettuce keeper. Hope this helps.
I have been eating blue cheese lettuce wedge salads for years and the best that I’ve tasted is at The Outback. Just lettuce, cherry tomatoes, red onion slices, bacon, blue cheese dressin, and a balsamic vinegar glaze that really puts it over the top. It goes good with the French fries too! It’s the only thing I eat there.
Absolutely delicious exactly as written but without the bacon…it’s not needed.
OMG. Made last evening exactly per instructions and it was the salad I've been looking for my entire life. In fact we are having it again tonight...Thanks to the readers who shared their best tips for coring and cleaning the lettuce. Don't hesitate; just make this!
Take it over the top with a drizzle of reduced balsamic!
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