I LOVE a good wedge salad, with thick cubes of slab bacon, fresh ground pepper… My mouth is watering just thinking about it.
Blue Cheese and Blue Cheese dressing is an indulgence, so this is not something I have very often. I KNOW iceberg lettuce does not have the same nutritional value as other lettuces, but a wedge salad is just not the same without the fresh, crisp triangular section of iceberg lettuce. Sure, you can substitute another type of lettuce, if you do, be sure to chose one that can hold up to the oomph of blue cheese and the weight of the dressing. Most delicate lettuce and lettuce mixes will be crushed.. but its all up to you. My mom frowns upon iceberg lettuce and I think has banned it from her house. This weekend I am serving a Steakhouse salad. I may break up the lettuce or not, but I am adding baby arugula to provide a nice peppery bite as well as satisfy my mom’s desire for more substantial lettuce. You could probably also use romaine lettuce.
I for one, like iceberg. It is good in many salad preparations, lettuce cups, and other culinary applications.. I will continue to use it in all of my steak house salad preparations. I will try to remember to take a picture and post it to this entry next week.
Now on to the salad!
INGREDIENTS (Serving 8)
1 head iceberg lettuce, remove core, run water down the center to rinse (repeat 3 times), shake out excess water. Cut into quarters, then cut each quarter into 1/2 width wise (make a triangle). You will have 8 wedges. Cover with plastic and refrigerate until ready to serve.
1/2 LB slab bacon (or 1/2 package of thick smoked bacon); Cut into cubes (diced if using pre-sliced)
2 beefsteak tomatoes, seeded and diced (to seed a tomato, cut off the top and squeeze out the seeds and juice)
1/2 small red onion, very thinly sliced, then diced (to reduce the bite of the onion, soak in cold water in the fridge until ready to use)
Blue Cheese Dressing
1/2 cup blue cheese crumbled for topping (optional)
fresh ground black pepper
2 cups loose arugula (optional)
- Prepare the dressing (recipe below) or use your favorite bottled blue cheese dressing
- Prepare lettuce as described in ingredients list
- Cube or dice bacon. Place in skillet over med to med-low heat and cook until done, drain on paper towels, set aside.
- Dice the seeded tomatoes
- Prepare the onions
- Plate: Place the wedge cut side up, pour on dressing, top with tomatoes, onion, bacon and fresh ground pepper (sprinkle crumbled blue cheese or arugula on if using)
Blue Cheese Dip/Dressing (makes about 2 cups)
1 5-6oz pkg. Blue Cheese (or 1 cup crumbled Blue Cheese)
8 oz Sour Cream (I use Light to save some calories)
1 cup of Mayonnaise (You can use light mayo here as well without loosing flavor)
½ tsp Worcestershire sauce
1 TBS Dijon Mustard
2 tsp mustard powder
1 TBS Prepared Horseradish
2 dashes of Tabasco sauce
1 TBS Garlic, finely minced
1 tsp seasoned salt
1 tsp white pepper
In a mixing bowl, crumble blue cheese if not already crumbled. Add remaining ingredients and stir to combine. You can also put all in a food processor for smoother dressing. If doing this, you may need to add a little cream or milk to thin it out.
Best to make this the day before to allow the flavors to meld. At least 2 – 3 hours in advance.
Taste and add additional seasoning if necessary.
I am looking forward to Sunday’s dinner!
Enjoy the weekend.