Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: Crisp and refreshing, it forms the base of the salad.

Bacon: Adds a savory, smoky flavor and crunchy texture.

Cherry tomatoes: Provide a burst of sweetness and color.

Red onion: Adds a sharp, tangy bite.

Blue cheese: The star of the dressing, offering a rich and tangy flavor.

Sour cream: Adds creaminess to the dressing.

Mayonnaise: Enhances the dressing's texture and flavor.

Lemon juice: Provides a fresh, zesty note.

Garlic: Adds depth and a hint of spice.

Salt: Enhances all the flavors.

Pepper: Adds a touch of heat and complexity.

When preparing the iceberg lettuce for your wedge salad, ensure you remove the core by cutting a small cone-shaped section from the base. This will help the lettuce wedges stay intact and make it easier to separate the leaves slightly for better dressing coverage. Additionally, to achieve the crispiest bacon, cook it in the oven on a wire rack placed over a baking sheet. This allows the fat to drip away, resulting in evenly cooked, perfectly crispy bacon.

• iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce has a similar crunch and can hold up well to the dressing and toppings.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them a good alternative.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• blue cheese - Substitute with feta cheese: Feta cheese has a tangy flavor that can mimic the sharpness of blue cheese.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier option that provides a similar creamy texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can also replace mayonnaise for a lighter, tangier dressing.

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

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor will be slightly less intense.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used if you prefer a less pungent flavor.

• To maintain the crispness of the iceberg lettuce, store the wedges in an airtight container lined with paper towels. This will absorb any excess moisture and keep the lettuce fresh for up to 3 days.
• Keep the blue cheese dressing in a separate airtight container in the refrigerator. It will stay fresh for up to 1 week. Stir well before using, as the ingredients may separate over time.
• Store the cooked and crumbled bacon in a small airtight container or a resealable plastic bag. Refrigerate for up to 5 days. For longer storage, freeze the bacon in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. It will last up to 2 months.
• Place the halved cherry tomatoes and thinly sliced red onion in separate airtight containers. Refrigerate for up to 3 days to maintain their freshness and flavor.
• If you need to freeze the blue cheese dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight and whisk well before using.
• To assemble the salad after storage, place the iceberg lettuce wedges on plates, drizzle with the blue cheese dressing, and top with the bacon, cherry tomatoes, and red onion. This ensures each component retains its texture and flavor.

• Separate the iceberg lettuce from the toppings to prevent it from wilting during reheating.
• Reheat the bacon in a skillet over medium heat until it becomes crispy again, or use a microwave for about 20-30 seconds.
• For the blue cheese dressing, place it in a microwave-safe bowl and heat it in the microwave for 10-15 seconds, just enough to take the chill off without making it too warm.
• If you prefer, you can also let the blue cheese dressing sit at room temperature for about 15-20 minutes to naturally warm up.
• Reassemble the salad by placing the iceberg lettuce wedges on a plate, drizzling with the slightly warmed blue cheese dressing, and topping with reheated bacon, cherry tomatoes, and red onion.

Enjoy your refreshed wedge salad with all its delightful textures and flavors!

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

• Cutting board: Provides a surface to cut the lettuce, tomatoes, and onion.

• Frying pan: Used to cook the bacon until crispy.

• Tongs: Handy for turning the bacon in the frying pan.

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

• Mixing bowl: To combine the blue cheese, sour cream, mayonnaise, lemon juice, minced garlic, salt, and pepper for the dressing.

• Whisk: To mix the dressing ingredients together until smooth.

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

• Measuring spoons: To measure the lemon juice and any seasonings.

• Salad plates: To serve each lettuce wedge.

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

• Serving platter: Optional, for arranging all the ingredients before serving.

Prepare ingredients ahead: Cook and crumble the bacon in advance, and store it in the fridge.

Pre-make dressing: Mix the blue cheese dressing ingredients the night before to save time.

Use pre-washed lettuce: Buy pre-washed and pre-cut iceberg lettuce to skip the chopping step.

Cherry tomatoes shortcut: Use pre-halved cherry tomatoes available in some stores.

Pre-slice onions: Thinly slice the red onion and store it in an airtight container.