Iceberg lettuce with bacon, cherry tomato, croutons and bleu cheese dressing
Author:TJ
Ingredients
Scale
Wedge Salad
1 head iceberg lettuce – quartered
1–1/2 cups blue cheese dressing
12 cherry tomatoes – 8 sliced into 1/8” coins and 4 whole
4–6 slices bacon – crisped and crumbled
Croutons – optional
Salt and pepper to taste
Blue Cheese Dressing
1/3 cup buttermilk
6 oz blue cheese crumbles – divided
1/3 cup mayonnaise
1/3 cup creme fraiche
3 tsp white wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/8 tsp ground white pepper
Instructions
Blue Cheese Dressing
Make 4 hours ahead or up to a day ahead for best flavor
Mix 4-5 oz of blue cheese crumbles with the buttermilk, roughly mashing it together until the liquid is well combined. Do not mix all the way to a smooth consistency
Add the creme fraiche, mayo, white wine vinegar, sugar, garlic powder, salt and pepper
Stir gently and mix until everything is well combined
Keep in an airtight container until ready to serve
Wedge Salad
Wash, remove outer leaves, pat dry and place the lettuce in the freezer for 15-30 minutes to add extra crunchiness
Quarter the head of lettuce, cut off the stem and place on individual plates
Stir the dressing briefly to reincorporate all the ingredients
Spoon a quarter cup over each wedge and serve the remainder on the side
Divide the bacon evenly and sprinkle over the salads
Divide the tomatoes equally and place them on and around the salads