Chopped Wedge Salad

Name: Chopped Wedge Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6 servings (about 10 cups)
Ingredients: 1 pint cherry tomatoes, halved; 1 shallot, halved and thinly sliced; 2 teaspoons lemon zest plus 2 tablespoons lemon juice (from 1 lemon); 1/2 teaspoon Worcestershire sauce; Kosher salt and black pepper; 1/4 cup well-shaken buttermilk; 1/4 cup plain, full-fat Greek yogurt; 2 tablespoons mayonnaise; 6 thick-cut bacon slices, thinly sliced crosswise; 1 large head iceberg lettuce (about 1½ pounds), cored and coarsely chopped; 3 ounces crumbled blue cheese; 1 small bunch chives, sliced into ½-inch pieces

By Ali Slagle

Published March 12, 2024

Chopped Wedge Salad — Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rating: 4(464)
Comments: Read comments

About three-quarters of the way through eating a wedge salad, the toppings are gone and you’re often left with unseasoned, watery lettuce that you have little interest in finishing. If this sounds familiar, consider messing with tradition by skipping the wedge and chopping all of the ingredients. When the salad’s elements are the same size and tossed together in a bowl, the lettuce is thoroughly dressed, and every bite is an ideal one with a perfect mix of juicy tomatoes, smoky bacon, crunchy lettuce and creamy blue cheese. A chopped wedge salad can be a meal unto itself, or serve it alongside burgers, steak or garlic bread.

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Ingredients

Yield:4 to 6 servings (about 10 cups)

1pint cherry tomatoes, halved
1shallot, halved and thinly sliced
2teaspoons lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
½teaspoon Worcestershire sauce
Kosher salt and black pepper
¼cup well-shaken buttermilk
¼cup plain, full-fat Greek yogurt
2tablespoons mayonnaise
6thick-cut bacon slices, thinly sliced crosswise
1large head iceberg lettuce (about 1½ pounds), cored and coarsely chopped
3ounces crumbled blue cheese
1small bunch chives, sliced into ½-inch pieces

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, stir together the tomatoes, shallot, lemon zest and juice, Worcestershire sauce and a pinch of salt. Set aside. In a small bowl, stir together the buttermilk, yogurt and mayonnaise; season to taste with salt and pepper.
Step 2
Place the bacon in a large nonstick or well-seasoned cast-iron skillet set over medium-high. When sizzling, cook, stirring often, until golden, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon to a paper towel-lined plate.
Step 3
To the bowl of tomatoes and shallot, add the lettuce, blue cheese, chives, bacon and three-quarters of the dressing. Toss to combine. Taste and adjust seasonings with more salt, pepper and dressing. Eat right away.

Ratings

4 out of 5

464 user ratings

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Comments

Carol1 year ago

This is a reminder for those like me who never have use for a quart of buttermilk for a recipe that calls for a small amount. Make your own. 1T fresh lemon juice + 1C milk. You can make what you need. It only takes 5 minutes for the milk to sour. I've been doing this for many years when I make blue cheese dressing. I also tend to use full fat yogurt as recommended in this article to reduce the fat. It's really good.

dg1 year ago

What exactly did you cook in your dark pan? Surely not all the ingredients?

Helen1 year ago

Sounds like cornbread to me! Might be good along with the salad recipe….

Cindy3 weeks ago

not very flavorful. Wouldnt make again.

Allison LA1 month ago

I made this almost as directed and it was GREAT. The lemon and zest are essential. I also used at least a whole tablespoon of Worcester. (personal taste). Lots of pepper and instead of bacon we had each had a small filet mignon. It was a PERFECT dinner!

Connie2 months ago

My husband loved this. One can have the bleu cheese on the side if someone is not a bleu cheese lover. I wouldn’t change a thing.

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