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Wedge Salad

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This is a classic. Want larger wedges? Just cut the iceberg in half. Crumbling blue cheese from a block is always cheaper and better quality.

Ingredients

1 large head iceberg lettuce

1 pint cherry tomatoes, halved

6 strips pre-sliced bacon

8 ounces blue cheese, crumbled

1 cup sour cream

½ cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

½ cup buttermilk

4 sprigs dill, finely chopped, stems and all

Instructions

  1. In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool.
  2. In a medium bowl, combine half of the bleu cheese crumbles with the sour cream, mayonnaise, buttermilk, and red wine vinegar. Season with salt and pepper.
  3. Split the head of iceberg into 4 quarters/wedges.
  4. Season with salt and pepper, and top with the tomatoes. Chop and crumble the bacon on top.
  5. Drizzle with bleu cheese dressing. Finish with the dill, a sprinkle of salt, and crumble the remaining blue cheese.

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