|A Steakhouse Classic: Real Iceberg Wedge Salad, Photo: NK|
Classic Wedge Salad With Bacon & Blue Cheese
Adapted from Bon Appetit Magazine
1 large head of Iceberg Lettuce, outer leaves peeled off and discarded
1/2 Cup Fat Free or Regular Sour Cream
1 small Shallot, finely chopped
2 Tablespoons chopped Chives plus more for garnish
1/3 Cup Buttermilk
2 teaspoons White Wine Vinegar
4 Ounces Mild Blue Cheese, crumbled
8 slices Thick Cut Organic Bacon (we like Coleman brand), cut into bite-sized bits
Optional Garnish of Parsley
1. Cut the head of Lettuce into equal fourths and place each on a serving plate.
2. In a medium bowl, combine Sour Cream, Chives, Shallot, Buttermilk, Vinegar and about 3 ounces of the Blue Cheese (reserving an ounce for sprinkling on top of the salads later). Mash the Blue Cheese into the dressing mixture. If you prefer a thinner consistency add extra Buttermilk teaspoon by teaspoon. Taste and add Salt and Pepper as desired (remember that Bacon will add a bit of saltiness).
3. To serve, drizzle each portion with Dressing, sprinkle with some extra Chives, and scatter with 1/4 of the Bacon pieces. Serve and enjoy!