Iceberg Wedge with Bacon & Blue Cheese Dressing

By Tammy T
@ttodd4jesus

This classic combo is back — and bacon makes it better than ever. So easy and elegant! I love this salad and I love blue cheese dressing. Add warm bacon...what could be better?

This recipe from: Bon Appétit

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Ingredients

1 1/2 c: mayonnaise ( do not use light, it makes the dressing runny)
2 Tbsp: fresh lemon juice
1 Tbsp: coarsely ground black pepper
1 tsp: hot pepper sauce
1 c: coarsely crumbled blue cheese
: buttermilk (optional)
1/2 lb: thick-cut bacon, cut crosswise into 1-inch pieces
1: large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2: red onion, very thinly sliced

Step-By-Step

1Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

2(Do not cook bacon until ready to use)** Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

3*** And if I have them, I will cup up cherry tomatoes and sprinkle some on top. Mmmmmm!

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