the classic wedge salad
From Cook's Country.
prep time
20 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 4 slices bacon, cooked and crumbled
- 1 large shallot, sliced into 1/8-inch-thick rings (or a red onion)
- 1/4 cup red wine vinegar
- 4 ounces blue cheese, crumbled (1 cup)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons milk
- 1 - garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 - head iceberg lettuce (9 ounces)
- 12 ounces cherry tomatoes or grape tomatoes, halved
How To Make the classic wedge salad
-
Step 1Combine shallot and vinegar in bowl and let sit for 20 minutes.
-
Step 2Using 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.
-
Step 3Hold 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.
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Step 4Cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
-
Step 5Arrange lettuce wedges on platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese.
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Step 6Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Tag:
#Quick & Easy
Ingredient:
Dairy
Method:
No-Cook or Other
Culture:
American
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