Blue Cheese Wedge Salad Don T Sweat The Recipe Remove any limp outer leaves of the lettuce head, core, wash and let drain dry. 1 head iceberg lettuce, cored. cut the lettuce in half, then cut each half into quartered wedges. place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of green onions and reserved blue cheese chunks. Mash with the tines of a fork until it resembles large cottage cheese curds. add mayonnaise, sour cream, worcestershire, white wine vinegar, garlic powder, salt, pepper, and remaining crumbled blue cheese. stir to combine. pour into your container and refrigerate for at least 2 hours. this dressing needs time for the flavors to combine.
Blue Cheese Salad Wedge I Wash You Dry Learning how to make blue cheese dressing is as simple as mixing together all the ingredients, placing the mixture in the fridge for 20 30 minutes for the flavors to meld, then drizzling it over your wedge salad. seriously, that’s it! fry the bacon in strips, then break it into smaller pieces. Chives (fresh), minced (5 g) — or sub 1 tsp dried chives. dill (fresh), minced (3 g)– or sub ½ tsp dried dill. garlic powder. kosher salt. pepper. to make the dressing, combine all ingredients in a bowl and mix well with a whisk or fork. i like to smash the blue cheese a little with my fork before adding the rest. In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, worcestershire, hot sauce, salt, and pepper. pulse the mixture until smooth. taste for seasoning and add more worcestershire, hot sauce, salt, or pepper, if you like. if you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time. Core and wash the head of iceberg lettuce. slice the lettuce head into four quarters. wash and halve the heirloom grape tomatoes. chop cooked bacon into small pieces. place each lettuce wedge onto a salad plate. drizzle blue cheese dressing over the lettuce wedge. (this will help everything stick better).
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