WEDGE SALAD

Wedge Salad image

Provided by Sarah Carey

Time 30m

Number Of Ingredients 10

Previous Next

4 ounces mild blue cheese, such as Danish, crumbled (about 3/4 cup)
1/4 cup sour cream
3 tablespoons mayonnaise (we like Hellmann's)
1/3 cup low-fat buttermilk
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives, plus more for serving
Kosher salt and freshly ground pepper
5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into 1/2-inch-thick strips
1 cup ripe cherry tomatoes, or 1 beefsteak tomato (8 ounces)
1 head iceberg lettuce, rinsed, outer leaves removed

Steps:

Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.