Wedge Salad
Sulfurous onion and cheap cheese spoil many a salad. We set out to remedy that.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
The dressing can be refrigerated in an airtight container for up to one week. This salad is best when the iceberg wedges are cold.
Instructions
1.
Cook bacon in 10-inch skillet until crispy, 5 to 7 minutes. Transfer to paper towel–lined plate. Combine shallot and vinegar in bowl and let sit for 20 minutes.
2.
Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese, mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
3.
Arrange lettuce wedges on platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.
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