Wedge Salad With Buttermilk-Blue Cheese Dressing

Name: Wedge Salad With Buttermilk-Blue Cheese Dressing
Total time: 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 1/4 pound smoked slab bacon, cut into 1/4-inch cubes; 6 slices white bread, crusts removed and cut in half; 1 cup buttermilk; 4 ounces Roquefort cheese, crumbled; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 1/2 tablespoons minced shallots; 1 tablespoon chopped parsley; Pinch cayenne; Kosher salt and freshly ground black pepper; 1 1/2 heads iceberg lettuce, trimmed and cut through the core into 12 wedges; 3 scallions, green part only, cut in thin slices on a sharp bias

Recipe from John Schenk

Adapted by Amanda Hesser

Total Time: 30 minutes
Rating: 4(53)
Comments: Read comments

Featured in: The Glorious Salads of Winter

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

¼pound smoked slab bacon, cut into ¼-inch cubes
6slices white bread, crusts removed and cut in half
1cup buttermilk
4ounces Roquefort cheese, crumbled
2tablespoons lemon juice
1tablespoon red wine vinegar
1½tablespoons minced shallots
1tablespoon chopped parsley
Pinch cayenne
Kosher salt and freshly ground black pepper
1½heads iceberg lettuce, trimmed and cut through the core into 12 wedges
3scallions, green part only, cut in thin slices on a sharp bias

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
Step 2
In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
Step 3
On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
Step 4
Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.

Ratings

4 out of 5

53 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

chatshell1 month ago

Like others said, this recipe was not creamy or thick. But it did however taste great! Perhaps a dollop of mayo or sour cream or yogurt would help thicken it. I even liked it and I really don’t live blue cheese.

Blackfoot2 years ago

You can make the consistency thicker and perfect by using a hand-held blender to combine the ingredients until mostly, but not completely, smooth. I also added two ounces or so of feta cheese; an alternative would be to use less buttermilk.

Renee7 years ago

May depend upon the thickness of the buttermilk used. I didn’t want to use mayo, so picked this recipe specifically for its absence. It wasn’t super-thick, but I didn’t find it too runny either. Used Point Reyes Blue and just served over baby leaf lettuce.

Private comments are only visible to you.