Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: A crisp and refreshing base for the salad, cut into wedges.

Bacon: Adds a savory, smoky flavor when cooked and crumbled.

Cherry tomatoes: Halved for a burst of sweetness and color.

Red onion: Thinly sliced for a sharp, tangy bite.

Mayonnaise: Forms the creamy base of the blue cheese dressing.

Sour cream: Adds tanginess and creaminess to the dressing.

Blue cheese: Crumbled into the dressing for a rich, tangy flavor.

Lemon juice: Freshly squeezed to add brightness to the dressing.

Garlic: Minced to add a subtle depth of flavor to the dressing.

Salt: To taste, enhancing all the flavors.

Black pepper: Freshly ground to taste, adding a bit of heat and complexity.

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

• iceberg lettuce - Substitute with romaine lettuce: Romaine provides a similar crunch but with a slightly more robust flavor.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with a similar smoky flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a perfect alternative.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the salad well.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with added protein and less fat.

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

• blue cheese - Substitute with feta cheese: Feta offers a tangy and salty flavor that can mimic the boldness of blue cheese.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the dressing.

• garlic - Substitute with shallot: Shallots can provide a milder, sweeter flavor that works well in dressings.

• salt - Substitute with soy sauce: Soy sauce can add a savory, umami flavor while also providing the necessary saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store the iceberg lettuce, wrap the wedges in a damp paper towel and place them in a resealable plastic bag. Store in the crisper drawer of your refrigerator for up to 3 days.

• Keep the blue cheese dressing in an airtight container in the refrigerator. It will stay fresh for up to 1 week. Stir well before using.

• Store the cooked bacon in a sealed container or plastic bag in the refrigerator. It will remain crispy for up to 5 days. For longer storage, freeze the crumbled bacon in a single layer on a baking sheet, then transfer to a freezer bag. It can be frozen for up to 1 month.

• Cherry tomatoes and red onion slices should be stored separately in airtight containers in the refrigerator. The tomatoes will stay fresh for up to 5 days, while the onions can last up to 1 week.

• If you need to prepare the salad ahead of time, keep all components separate and assemble just before serving to maintain the crispness of the lettuce and the freshness of the toppings.

• Avoid freezing the blue cheese dressing as it may separate and lose its creamy texture. Instead, prepare it fresh or store it in the refrigerator as mentioned.

• When ready to serve, simply assemble the wedge salad by placing the lettuce wedges on plates, drizzling with the blue cheese dressing, and topping with crumbled bacon, cherry tomatoes, and red onion slices.

• Separate the components: To ensure the best texture and flavor, separate the iceberg lettuce wedges from the toppings like bacon, cherry tomatoes, and red onion slices. Keep the blue cheese dressing aside as well.

• Reheat the bacon: Place the crumbled bacon on a microwave-safe plate lined with a paper towel. Microwave on high for about 20-30 seconds or until crispy. Alternatively, you can reheat it in a skillet over medium heat for a few minutes.

• Refresh the lettuce: If the iceberg lettuce has wilted, give it a quick ice bath. Submerge the wedges in a bowl of ice water for about 5-10 minutes, then drain and pat dry with paper towels.

• Warm the dressing slightly: If you prefer a slightly warmer blue cheese dressing, you can place it in a microwave-safe bowl and heat it for about 10-15 seconds. Be careful not to overheat, as it can separate.

• Reassemble the salad: Place the refreshed iceberg lettuce wedges on plates, drizzle with the slightly warmed blue cheese dressing, and top with reheated bacon, cherry tomatoes, and red onion slices.

• Serve immediately: Enjoy your reheated wedge salad while the bacon is still crispy and the lettuce is crisp and cool.

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

• Cutting board: to provide a stable surface for cutting 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 whisk together the mayonnaise, sour cream, blue cheese, lemon juice, minced garlic, salt, and black pepper

• Whisk: to mix the dressing ingredients thoroughly

• Measuring cups: to measure the mayonnaise, sour cream, and blue cheese

• Measuring spoons: to measure the lemon juice, salt, and black pepper

• Plates: to serve the wedge salad

• Spoon: to drizzle the blue cheese dressing over the lettuce wedges

• Serving tongs: to place the lettuce wedges on the plates and to add the toppings

• Bowl: to hold the halved cherry tomatoes and thinly sliced red onion before adding them to the salad

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly crumble it when needed.

Pre-make the dressing: Prepare the blue cheese dressing ahead of time and keep it refrigerated. This allows the flavors to meld and saves you time during assembly.

Pre-cut the vegetables: Slice the red onion and halve the cherry tomatoes beforehand. Store them in airtight containers to keep them fresh.

Use a food processor: Mince the garlic and mix the dressing ingredients using a food processor to save time and ensure a smooth consistency.