a crisp wedge salad is the perfect lunch or start to a meal. it’s always been a favorite salad of mine. this is a simple dressing for a wedge salad.
found on bon appetit, the recipe also include ideas for other accoutrements, including croutons, crispy shallots, diced avocado, and hard boiled eggs.
- 4 oz. bacon
- 1/2 small shallot, finely chopped
- 3/4 c. sour cream
- 1/2 c. buttermilk
- 1 Tbsp. chives, chopped
- 1 Tbsp. white wine vinegar
- 1/2 c. mild blue cheese, crumbled
- salt & pepper
- 1 small head of iceberg lettuce
- 1/4 red onion, thinly sliced
cut the bacon into 1″ pieces and cook in a skillet over medium heat, stirring often, until crisp (5 to 7 minutes). transfer to a paper towel-lined plate.
whisk the shallot, sour cream, buttermilk, chives, and vinegar in a small bowl. fold in the blue cheese. adjust consistency with sour cream (to thicken) or buttermilk (to thin) as needed. season generously with salt and pepper. add more vinegar, if needed.
cut the iceberg lettuce into 4 wedges (or quarters). place on a place and drizzle with dressing. top with bacon and onion. top with additional blue cheese and chives.