Recipe courtesy of Ali Tila and Jet Tila

Wedge Salads with Bacon and Blue Cheese

Getting reviews...
We still order old-school wedge salads regularly when we eat out! The combo of cool crispy lettuce, smoky bacon and tangy blue cheese and tomatoes is kinda perfect. We wanted to do this dish one better by adding a hard-cooked egg for a little more protein and color.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

Blue Cheese Dressing:

Directions

  1. Put the iceberg wedges onto 2 chilled plates, 1 wedge per person. Sprinkle with the tomatoes, blue cheese and bacon. Divide the egg quarters between the plates. Drizzle with the Blue Cheese Dressing. Serve immediately.

Blue Cheese Dressing:

  1. In a small bowl, mash the cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. Stir in the sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended. Season to taste with salt and pepper. Makes about 1 2/3 cups.

Cook’s Note

If preparing the lettuce ahead, keep the wedges refrigerated under moist paper towels so they'll stay crisp until needed. Danish blue and Gorgonzola Dolce (Italian) tend to be on the milder end of the blue cheese spectrum. Roquefort (France), Gorgonzola (Italy), Stilton (Britain) and Cabrales (Spain) tend to be stronger and more intense in flavor.

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