Classic Wedge Salad with Creamy Blue Cheese Dressing (or Buttermilk Ranch) and Bacon
When it comes to salads, sometimes it’s nice to return to the basics.
No quinoa, starfruit, and alfalfa sprout stuffed kale cups from me today.
Nope. Just an old-school, iceberg lettuce wedge salad that’s simple, refreshing, and delicious.
I had a group of friends over for lunch last week, and, in terms of a salad, it felt like one of those crunchy, classic kind of days.
So, we had a typical dark supper club salad in the bright light of day. And it was yummy! And we could actually see what we were eating.
Because I was preparing several other dishes as well, I wanted to serve a salad that I could prep ahead of time, stick in the fridge, and quickly assemble right before eating. This wedge salad fit the bill perfectly.
The day before our lunch, I quartered three heads of iceberg lettuce, plated them on a large platter, and sprinkled a little water over them to crisp them up overnight. It works like a charm! Wedge salads are particularly delightful in the summer with garden fresh tomatoes. The cool, tangy crunch of this dish makes it a wonderful side to grilled steaks or burgers.
Let’s all take a moment and remember what it was like to eat steaks, crunchy salads, and drink an ice-cold beer while basking in the summer sunshine.
AAaaahhh. That mental warmth felt heavenly. (She types while wearing a sweater, sweatpants, wool socks and an afghan wound around her legs like a fuzzy mummy.)
I also fried and crumbled the bacon, prepped the veggies, and made the blue cheese dressing a day ahead. I wasn’t sure if each of my guests was a lover of all things blue cheese like me, so I made a homemade buttermilk ranch dressing too, and will throw that recipe in here as well – two for the price of one! BONUS!
Recipe courtesy of: Epicurious.com
1 cup mayonnaise
4 oz. blue cheese – crumbled
1/2 cup plain no-fat yogurt
1/4 cup buttermilk
3 tablespoons white wine vinegar
Freshly cracked black pepper
2 large heads Iceberg lettuce – cut into quarters
Tomatoes – I used cherry tomatoes cut in half
Green onions – thinly sliced
Bacon – cooked and crumbled
Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in a medium bowl until almost smooth. Mix in remaining blue cheese. Season with salt and cracked black pepper. (Can be made one week ahead. Cover and refrigerate.)
Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions, bacon, tomatoes and additional black pepper and serve.
Classic Wedge Salad with Creamy Blue Cheese Dressing and Bacon
Whisk mayo, 1/2 cup of blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made one week ahead. Cover and refrigerate.)
Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions, bacon, and tomatoes. Season with additional cracked black pepper. Serve.
And for your guests who might not appreciate blue cheese, here’s a yummy homemade buttermilk ranch dressing. By the way, I used fresh tarragon and chives as my added herbs. I love that combination, and tarragon just reminds me of lobsters rolls in Maine in July, and that’s a very, very good thing in February in Illinois.
Buttermilk Ranch Dressing
Whisk buttermilk, mayo, vinegar, garlic, salt and pepper in a small bowl until smooth. Stir in herbs.
If you’re looking for another wonderful salad for the season, try this one on for size: Winter Fruit Salad.
Stay-tuned for the grape salad that you can see on the buffet above. It’s out of this world!