![]() My dad always seems to be on a diet so I backed off of the bacon-studded waffle plan and kept him on a steady breakfast/lunch feed of tomatoes and avocados with a squeeze of lime.īut at a certain point, I have to cave and cook real food. Sprinkle the salad with the remaining green onions, and give the whole thing a big grinding of black pepper and a pinch of smoked Maldon salt. Complete two more layers like this, ending with the dressing (reserving a few green onions for the top). To assemble the salad, layer 1/3 of the iceberg lettuce, and 1/3 of the remaining ingredients on top, ending with the dressing. Prep the rest of the salad ingredients: Break the bacon into crumbles dice ½ pint of cherry tomatoes crumble ¼ lb of blue cheese, slice 2-3 green onions crosswise. ![]() Set aside.Ĭut the iceberg lettuce into quarters, removing the tougher core, and separating the lettuce into large leaves. Add 2 tablespoons of Greek yogurt for body, season with salt and pepper, and then gradually whisk in 1/3 cup of olive oil to emulsify. While the bacon is cooling, make the lemony buttermilk dressing by mixing 1/3 cup of buttermilk with the juice of a half lemon. Make a 1lb package of bacon using your favorite method. To make the lemony buttermilk iceberg wedge: Although the iceberg lettuce wasn’t from my CSA box, I’d picked it up on a whim at the store thinking that it would be a perfect match for the smoky local bacon from the Ringwood farmer’s market each weekend. I’ve seen the Smitten Kitchen version in Deb’s cookbook, and this one comes pretty close with layers of iceberg lettuce stacked and coated in a lemony buttermilk dressing. Since we got in on Sunday night and my Dad was set to arrive on Monday afternoon, I didn’t have much shopping or prep time, so most of what I cooked during his visit was from the share and a good scrounge through the refrigerator.Īfter a travel snafu that got my Dad in a few hours later than planned, we decompressed on the dock with a bottle of rosé and a big platter of deconstructed wedge salad. Our dog sitter was kind enough to pick up (and wash/bag) my farm share produce, God bless her, which this week was made up of every shade of green. But I managed to sneak in a few good meals, which was especially important given that my Dad was visiting for a few days. I haven’t met a single soul who doesn’t love this salad, even if they claim they aren’t a blue cheese fan.Given our travel to Alabama last week, it was a short cooking week last week, and another short week for this one as well. This is dressed up enough for a dinner party (and certainly easier to eat than the original) but casual enough for a backyard barbecue, and I can promise that it’ll be a sure crowd-pleaser. It’s creamy, it’s salty, and it goes perfectly with all of those cool and crunchy greens. Here, you’ll simply whisk together some buttermilk, mayo, and sour cream with some fresh chives, garlic powder, lemon juice, Worcestershire, and a bit more of that signature blue cheese. Besides, homemade dressings are truly a breeze to make and the results are always leaps and bounds above anything you can get in a store. That just wouldn’t feel special and this is, after all, a special salad. This isn’t a situation where you’re going to squeeze a store-bought bottle of ranch over your finished salad. Now, normally blue cheese is not my go-to cheese, but it absolutely belongs on a Wedge Salad - its salty bite just works so well with all the other components.Īnd then there’s the dressing. There’s halved cherry tomatoes, crisp salty bacon, and a generous crumbling of blue cheese. The other components probably look familiar here. It keeps the lettuce nice and crisp for a good long while, sometimes up to a week! One great lettuce tip: If you ever want to chop and rinse your lettuce ahead of time, you can then dry it well and store it in a ziptop bag that’s lined with two paper towels. (In other words, you get the best of both worlds.) ![]() The base still features plenty of iceberg lettuce, because that’s a crisp and crunchy must for a Wedge Salad, but it’s rounded out with the softer and more flavorful romaine. All of the pros about Wedge Salad without the one con - that wedge.
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