Iceberg Wedge with Bacon & Blue Cheese Dressing
This recipe from: Bon Appétit
1 1/2 cmayonnaise ( do not use light, it makes the dressing runny)
2 Tbspfresh lemon juice
1 Tbspcoarsely ground black pepper
1 tsphot pepper sauce
1 ccoarsely crumbled blue cheese
1/2 lbthick-cut bacon, cut crosswise into 1-inch pieces
1large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2red onion, very thinly sliced
How to Make Iceberg Wedge with Bacon & Blue Cheese Dressing
- Mix 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.)
- (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.
- *** And if I have them, I will cup up cherry tomatoes and sprinkle some on top. Mmmmmm!