Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: A crisp and refreshing base for the salad.

Bacon: Adds a salty, smoky crunch when crumbled over the salad.

Cherry tomatoes: Provide a burst of sweetness and color.

Blue cheese: Crumbled into the dressing and sprinkled on top for a rich, tangy flavor.

Mayonnaise: Forms the creamy base of the dressing.

Sour cream: Adds tanginess and creaminess to the dressing.

Buttermilk: Gives the dressing a slightly tangy flavor and smooth texture.

White wine vinegar: Adds a subtle acidity to balance the richness of the dressing.

Garlic: Minced and added to the dressing for a hint of pungent flavor.

Salt: Enhances the overall flavor of the salad and dressing.

Pepper: Adds a touch of heat and depth to the dressing.

When preparing the iceberg lettuce, ensure it is thoroughly chilled before cutting into wedges. This will help maintain its crisp texture. Additionally, when making the blue cheese dressing, allow it to sit in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together, resulting in a richer and more cohesive taste.

• iceberg lettuce - Substitute with romaine lettuce: Romaine has a similar crunch but offers a slightly different flavor profile and more nutrients.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat but still provides a similar smoky flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly sweeter and have a similar size and texture.

• blue cheese - Substitute with feta cheese: Feta has a tangy flavor and crumbly texture that can mimic blue cheese, though it is less pungent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides creaminess with added protein and less fat.

• sour cream - Substitute with creme fraiche: Creme fraiche has a similar tangy flavor and creamy texture but is slightly richer.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk when thinned with a little water.

• blue cheese - Substitute with goat cheese: Goat cheese offers a creamy texture and tangy flavor, though it is milder than blue cheese.

• white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and adds a slightly fruity note.

• garlic - Substitute with shallots: Minced shallots provide a milder, sweeter flavor compared to garlic.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add complexity and depth of flavor without relying solely on salt and pepper.

• To store the wedge salad, first ensure that the iceberg lettuce is thoroughly dried. Excess moisture can cause the lettuce to wilt quickly.
• Place the lettuce wedges in an airtight container lined with paper towels. The paper towels will absorb any residual moisture, keeping the lettuce crisp.
• Store the lettuce wedges in the refrigerator's crisper drawer, where the temperature and humidity are optimal for leafy greens.
• For the blue cheese dressing, transfer it to a clean, airtight container. This will prevent any unwanted odors from the refrigerator from seeping into the dressing.
• Keep the blue cheese dressing in the refrigerator. It can last up to one week if stored properly.
• Store the cooked bacon separately in an airtight container or a resealable plastic bag. This will keep it crispy and prevent it from becoming soggy.
• The cherry tomatoes should be stored at room temperature if they are whole. If they are halved, place them in an airtight container and refrigerate.
• If you need to freeze the blue cheese dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to three months.
• When ready to use, thaw the blue cheese dressing in the refrigerator overnight. Give it a good stir before serving to restore its creamy texture.
• Avoid freezing the lettuce wedges as freezing will cause them to become mushy and lose their crispness.
• If you have leftover bacon, it can be frozen. Place the crumbled bacon in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This will keep for up to three months.
• To reheat the bacon, simply place it in a skillet over medium heat until warmed through and crispy again.
• For best results, assemble the wedge salad just before serving to maintain the freshness and texture of all ingredients.

• Separate the components: Carefully separate the iceberg lettuce wedges, bacon, cherry tomatoes, and blue cheese dressing to ensure each element is reheated appropriately.

• Reheat the bacon:

  1. Place the crumbled bacon on a microwave-safe plate lined with a paper towel.
  2. Microwave on high for 20-30 seconds, or until crispy. Alternatively, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.

• Warm the dressing slightly:

  1. Pour the blue cheese dressing into a microwave-safe bowl.
  2. Microwave on low power for 10-15 seconds, just to take the chill off. Be careful not to overheat, as it can separate.

• Refresh the lettuce:

  1. Place the iceberg lettuce wedges in a bowl of ice water for 5-10 minutes to crisp them up.
  2. Pat dry with a clean kitchen towel or paper towels.

• Serve:

  1. Reassemble the wedge salad by placing the refreshed iceberg lettuce wedges on plates.
  2. Drizzle with the slightly warmed blue cheese dressing.
  3. Top with reheated crumbled bacon, cherry tomatoes, and additional blue cheese crumbles if desired.

• Knife: To cut the iceberg lettuce into wedges and mince the garlic.

• Cutting board: A surface to safely cut the lettuce and garlic.

• Skillet: To cook the bacon until crispy.

• Tongs: To handle the bacon while cooking.

• Paper towels: To drain the cooked bacon and remove excess grease.

• Mixing bowl: To combine the mayonnaise, sour cream, buttermilk, blue cheese, white wine vinegar, minced garlic, salt, and pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Measuring cups: To measure the mayonnaise, sour cream, buttermilk, and blue cheese.

• Measuring spoons: To measure the white wine vinegar, salt, and pepper.

• Plates: To serve each lettuce wedge.

• Spoon: To drizzle the blue cheese dressing over the lettuce wedges.

• Bowl: To hold the halved cherry tomatoes.

• Serving spoon: To top the salad with crumbled bacon, cherry tomatoes, and additional blue cheese crumbles.

Prep ingredients ahead: Cook and crumble the bacon and halve the cherry tomatoes in advance. Store them in the fridge until ready to use.

Use pre-made dressing: If short on time, use a store-bought blue cheese dressing instead of making your own.

Batch cook bacon: Cook a large batch of bacon at once and store the extra in the fridge for future salads.

Pre-wash lettuce: Wash and dry the iceberg lettuce ahead of time. Store it in an airtight container to keep it fresh.