Wedge Salad with Creamy Blue Cheese and Blue Cheese Vinaigrette

Clinton Kelly
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Servings: 8
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easy
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15 to 30 min

Making your own dressing is so easy!


  • Ingredients
  • step-by-step directions
Ingredients
Wedge Salad:
  • 2 heads iceberg lettuce (rinsed, quartered)
  • 2 tablespoons olive oil (for grilled wedge only)
  • 1/2 red onion (peeled, small dice)
  • 1 tablespoon white wine vinegar
  • 1/4 pound bacon (cut into 1/2-inch pieces)
  • 2 plum tomatoes (small dice)
  • 1/4 cup chives (finely sliced)
  • Kosher salt and freshly ground black pepper (to taste)
Creamy Blue Cheese Dressing:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 lemon (zested, juiced)
  • 2 tablespoons milk
  • 1/4 cup blue cheese (crumbled)
  • Kosher salt and freshly gound black pepper (to taste)
Blue Cheese Vinaigrette:
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup blue cheese (crumbled)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Wedge Salad: Cut one head of iceberg into wedges and set aside. Preheat a grill pan to high. Drizzle the other head of iceberg wedges with olive oil, season with salt and pepper. Grill 2 minutes a side, until charred, remove and set aside until ready to build!
  • In a medium bowl, add the red onion and white wine vinegar and stir to combine. Set aside to steep while making the bacon.
  • In a medium saute pan over medium high heat, add the bacon pieces and cook until golden brown and crispy, about 6-8 minutes. Remove to a paper towel-lined plate to drain and set aside.
  • Place one grilled iceberg wedge on each plate, and top desired amount of marinated onions, crispy bacon pieces, diced tomatoes and chives. Season with salt and pepper. Dress the grilled salad wedge with the Blue Cheese Vinaigrette and the regular iceberg wedge with creamy blue cheese dressing.
  • For the Creamy Blue Cheese Dressing: In a medium bowl, stir together the sour cream, mayonnaise, lemon zest and juice, and milk. Fold in the blue cheese crumbles and season with salt and pepper to taste.
  • For the Blue Cheese Vinaigrette: In a medium bowl, whisk together the white wine vinegar and Dijon mustard. Drizzle in the olive oil, continuously whisking until dressing has emulsified. Fold in the blue cheese crumbles and season with salt and pepper to taste.
  • Tip: Make both dressings and serve with a crudite platter for a festive party appetizer!
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