The Classic Wedge Salad

Vicki Butts (lazyme)

By
@lazyme5909

From Cook's Country.


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Comments:

Serves:

6

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

4 slice
bacon, cooked and crumbled
1 large
shallot, sliced into 1/8-inch-thick rings (or a red onion)
1/4 c
red wine vinegar
4 oz
blue cheese, crumbled (1 cup)
1/3 c
mayonnaise
1/4 c
sour cream
3 Tbsp
milk
1
garlic clove, minced
1/4 tsp
salt
1/4 tsp
pepper
1
head iceberg lettuce (9 ounces)
12 oz
cherry tomatoes or grape tomatoes, halved

Directions Step-By-Step

1
Combine shallot and vinegar in bowl and let sit for 20 minutes.
2
Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
3
Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter. Hit the core end of the lettuce forcefully against the counter to loosen the core. Twist and pull the core out of the bottom of the head.
4
Cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
5
Arrange lettuce wedges on ­platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese.
6
Serve.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy