Weekend Recipe: Wedge Salad | KCET
Weekend Recipe: Wedge Salad
Sure, it's a salad -- but we all know we're here for the blue cheese and bacon. This Cook's Country recipe instructs you on how to cut the lettuce, but the bulk of it describes mixing the dressing to the appropriate level of decadence. Go nuts!
The dressing can be refrigerated in an airtight container for up to one week. This salad is best when the iceberg wedges are cold.
4 slices bacon
1 large shallot, sliced into 1/8-inch-thick rings
1/4 cup red wine vinegar
4 ounces Stilton blue cheese, crumbled (1 cup)
1/4 cup sour cream
3 tablespoons milk
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 head iceberg lettuce (9 ounces), cored and cut into 6 wedges
12 ounces cherry tomatoes, halved
Cook bacon in 10-inch skillet until crispy, 5 to 7 minutes. Transfer to paper towel-lined plate. Combine shallot and vinegar in bowl and let sit for 20 minutes.
Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese, mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
Arrange lettuce wedges on platter and top with dressing, reserved shallot, and tomatoes.
Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.
Mexican food has been getting a lot of attention in the United States, which has Mexican chefs trying their luck at opening restaurants across the border. But they soon find out it's not as easy to find success north of the border.
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