This retro salad has made a come back in recent years. It's still packed with flavor and color. If you're in a hurry, you can substitute a bottled blue-cheese dressing, but keep the tomatoes, onion and bacon to top the salad.
Author: Wedge Salad
Recipe type: Salad
- 2 small tomatoes, diced
- Kosher salt
- 1 small red onion, minced
- White wine vinegar, for soaking onion
- 4 oz. sliced bacon, cut into ½ inch pieces
- 2 oz. blue cheese or gorgonzola
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 Tbs. fresh juice from 1 lemon
- Salt and pepper, to taste
- 1 head iceberg lettuce, quartered through core
- Minced chives, for garnish
- Place diced tomatoes in a mesh strainer, sprinkle liberally with salt, and toss to combine. In a small bowl, add minced onion and pour enough vinegar over to cover. Let tomatoes and onions stand.
- In a small skillet, cook bacon over medium-high heat, until crisped, about 5 minutes. Transfer to a paper towel to drain.
- In a medium bowl, mash cheese with a fork or whisk. (Blue cheese gives a little more tang than gorgonzola). Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a slightly lumpy dressing forms. Season to taste with salt and pepper.
- Arrange iceberg wedges (or discs) on plates and spoon dressing on each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomato pieces, bacon, and chives.