Wednesday, April 11, 2012

Wedge Salad with Bacon and Blue Cheese Dressing

There’s no better beginning to a steak dinner than a wedge salad. There’s a reason it’s is a top-seller in steakhouses across the country- cold, crisp lettuce is smothered in creamy blue cheese dressing and topped with smoky bacon and bright tomatoes. It’s one of those perfect salads where the flavors combine beautifully and you feel completely satisfied without feeling to full. Along with some grilled bread this salad could even be the star of the meal. Take a break from boring mixed-green lettuce and vinaigrette with this big, bold wedge salad!

Wedge Salad with Bacon and Blue Cheese Dressing
A cool, crisp and flavorful salad.
Serves 6

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced
1 cup grape tomatoes, halved
Milk, optional

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with milk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion and grape tomatoes.

Recipe by Bon Appetit

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