Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing
Iceberg-wedge salads have been a restaurant staple, but this simple starter begs to be made at home. Hot pepper sauce adds zing to the blue cheese dressing, which is easy and delicious enough that you’ll want to save any extra and use as a dip for veggies or toss with cold cooked pasta for lunch. Serve with a grilled fillet of fish or steak, and you’ve got yourself an at-home meal that trumps anything you’d find on a menu.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
Step 2
Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
Step 3
Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
do ahead
Step 4
The DRESSING can be made 1 day ahead. Cover and chill.
