Real Recipes From Real Home Cooks ®
Wedge Salad with Bacon, Avocado and Buttermilk Dressing
INGREDIENTS
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Dressing
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Buttermilk, ½ cup
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Sour cream, ¼ cup
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Mayonnaise, 1 tablespoon
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Fresh lemon juice, 1 tablespoon plus 1½ teaspoons
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Red wine vinegar, 1 tablespoon plus 1½ teaspoons
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Dijon mustard, ½ teaspoon
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Large garlic clove, 1 (finely grated on a Microplane-style grater)
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Fresh chives, ½ bunch (finely chopped; about ¼ cup)
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Granulated sugar, ? teaspoon
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Kosher salt, ½ teaspoon
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Freshly ground black pepper, ¼ teaspoon
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Salad
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Bacon, 4 thick-cut strips (preferably Vermont applewood-smoked bacon cut crosswise into ½-inch-thick strips)
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Iceberg lettuce, ½ head (cored and halved lengthwise)
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Cherry tomatoes, 1 cup (halved)
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Medium beefsteak tomato, 1 (cored and sliced into wedges)
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Small red onion, ¼ (thinly sliced lengthwise)
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Ripe Hass avocado, ½ (pitted and chopped)
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Gorgonzola cheese, 2 ounces (crumbled; optional)
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EQUIPMENT
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Chef’s knife
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Cutting board
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Measuring cups and spoons
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Mixing bowls
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Microplane-style grater
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Whisk
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Medium skillet
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Metal spatula
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Slotted spoon
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Paper towels
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Plates
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