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Iceberg Wedges with Bacon and Blue Cheese Dressing

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"When I make an all-American steak dinner at home, I pull out all the stops. The meal always starts with this classic steak house salad. It's so easy to make and always draws raves. It's crunchy, flavorful, and includes the tangy zing of blue cheese dressing."

List of Ingredients

Blue Cheese Dressing:
◦  1½ cups mayonnaise
◦  2 Tbsp fresh lemon juice
◦  1½ tsp freshly ground black pepper
◦  1½ tsp hot sauce
◦  1 cup crumbled blue cheese
◦  ½ cup buttermilk
◦  ½ tsp kosher salt
◦  ½ tsp freshly ground black pepper

Salad:
◦  1 large head iceberg lettuce, cut into 6 wedges
◦  ½ pound thick-cut bacon slices, cooked and crumbled
◦  1 large hard-boiled egg, chopped
◦  ½ red onion, diced


Recipe

To make the dressing, whisk the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Stir in the blue cheese.

Thin the dressing to the desired consistency with the buttermilk (you may not need all the buttermilk). Season with the salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)

Arrange each iceberg wedge on a salad plate and spoon some of the dressing and cooked bacon over the wedges. Sprinkle the salads with the hard-boiled egg and the red onion.


Makes 6 servings