Henry and I first made this wedge at local cooking class: The Foodie School, and what’s the point of a cooking class, except to go home and make this for yourself! We made this to go along with a steak au poivre, mashed potatoes, roasted asparagus and a chocolate cheesecake with flambéed cherries! It was all so delicious.
This particular recipe really is fairly standard. However, it’s delicous and easy enough to serve to guests or on a holiday. (We had our for Christmas dinner because it’s perfectly green and red!)
Not a blue cheese person? (My husband, Henry, isn’t either) Try Gorgonzola, which is a less pungent version, or feta cheese for a similar texture.
(I accidentally bought a “Borgonzola” which was like a 3 cream brie-blue cheese, and it was very mild for this recipe… but you can make what you have, work!)
Make this salad and impress your guests!
- 1 cup mayonnaise
- 1 cup crème fraiche or sour cream
- 1 teaspoon granulated garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ cup buttermilk (or whole milk if you don’t have this)
- 4 ounces blue cheese, crumbled
- 1 pound smoked bacon, cooked and crumbled
- 1 head iceberg lettuce
- 8 ounces blue cheese, crumbled, some reserved
- 1 cup cherry tomatoes, halved
To make the dressing, add mayo, sour cream, garlic, Worcestershire sauce, salt, pepper, and buttermilk to a blender or food processor and blend to combine. (You can also use a whisk if you need.) Add Blue cheese and pulse two times to combine. Set aside until ready to use.
Prepare the lettuce: Remove the root end from the lettuce, and cut the head into 4 wedges.
Place one wedge each on four individual serving dishes.
Top each wedge with: crumbled bacon, sliced tomatoes, dressing, and extra blue cheese.