Wedge with Blue Cheese (Print Version)
# Ingredients:
01 -
3/4 cup mayo.
02 -
1/2 cup tangy buttermilk.
03 -
1/4 cup creamy sour cream.
04 -
1 and 1/2 tbsp white vinegar.
05 -
1 tsp Worcestershire sauce.
06 -
1 garlic clove, minced finely.
07 -
2 oz blue cheese, crumbled.
08 -
1/2 tsp coarse sea salt.
09 -
1/4 tsp black pepper, freshly cracked.
10 -
2 tsp fresh chives, chopped.
11 -
1 head of iceberg lettuce, divided into 4 wedges.
12 -
1 cup halved cherry tomatoes.
13 -
1/2 cup crumbled blue cheese.
14 -
8 crispy bacon slices.
15 -
1 tbsp fresh chives, diced small.
# Instructions:
01 -
Blend the dressing ingredients in a small bowl until smooth. Pop it in the fridge when done.
02 -
Place the bacon in a large skillet on medium-high heat. Fry it up until crispy, about 5-6 minutes. Use a slotted spoon to move it to a paper towel to drain off grease.
03 -
Lay the head of lettuce on a cutting board. Slice it in half, then cut those halves again to create four even wedges.
04 -
Take a lettuce wedge and place it on a dish. Pour on some dressing, add a handful of cherry tomatoes, sprinkle extra blue cheese, and finish it by scattering crumbled bacon and diced chives over the top.
05 -
Follow the same steps for the remaining lettuce wedges. Serve chilled and dig in!
# Notes:
01 -
Mild blue cheeses like Roquefort or Maytag work great.
02 -
Feel free to swap the dressing for ranch or caesar.
03 -
Croutons are optional if you love extra crunch.