Wedge Salad
Published July 14, 2018
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint
1 small shallot, peeled and diced, approximately 2 tablespoons
2 tablespoons red-wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 thick slices bacon
8 ounces blue cheese, like Roquefort, crumbled
¼ cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste
1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
2 tablespoons finely minced chives
Nutritional analysis per serving (4 servings)
12 grams carbs; 64 milligrams cholesterol; 399 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 32 grams fat; 3 grams fiber; 1257 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
- Step 2
Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
- Step 3
Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
- Step 4
Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.
Private Notes
Comments
Lower the calories without sacrificing taste by making the dressing with Greek yoghurt, lemon juice, chili minced, minced garlic and the blue cheese. A Nigella recipe that is a favorite.
Remove the small bit hard bit of stem. Run water through that end of the lettuce. Turn right side up and let drain. I set it on top of a large Pyrex measuring glass. You want to do this some time ahead of making the salad so it’s not wet. I like to do it right from the store, then wrap loosely in paper towels and store in a plastic bag or lettuce keeper. Hope this helps.
I have been eating blue cheese lettuce wedge salads for years and the best that I’ve tasted is at The Outback. Just lettuce, cherry tomatoes, red onion slices, bacon, blue cheese dressin, and a balsamic vinegar glaze that really puts it over the top. It goes good with the French fries too! It’s the only thing I eat there.
Surprisingly satisfying on a winter night. Super simple. Cut up bacon into pieces prior to cooking. The blue cheese dressing is a keeper.
I love a good wedge salad, but in my opinion this recipe is needlessly complicated. All you need is the lettuce wedge with blue cheese dressing, tomatoes, bacon, and lots of pepper. I like the simple version much better.
Absolutely delicious exactly as written but without the bacon…it’s not needed.