Name: Wedge Salads with Bacon and Blue Cheese
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 wedges cut from a large cored head iceberg lettuce (see Cook's Note); 1/4 cup grape tomatoes, halved; 2 ounces blue cheese, preferably a mild one (see Cook's Note), crumbled; 2 strips cooked bacon, crumbled; 2 peeled hard-cooked large egg, quartered; 1/4 cup Blue Cheese Dressing, recipe follows; 4 ounces blue cheese; 1/2 cup buttermilk; 1/2 cup sour cream; 1/4 cup mayonnaise; 4 teaspoons white wine vinegar; 1/2 teaspoon granulated sugar; 1/4 teaspoon garlic powder; Kosher salt and freshly ground black pepper

Directions

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:

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.