Classic Wedge Salad Recipes

Steps:

• Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
• See all 50 Simple Salads

Steps:

• For the salad: Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
• For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
• Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
• Any leftover dressing can be refrigerated for up to 1 week.

Steps:

• In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve.
• Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside.
• Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop.
• Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.

Steps:

• Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
• Combine dressing, garlic and basil in small bowl; stir well.
• Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.