WEDGE SALAD WITH BUTTERMILK-BLUE CHEESE DRESSING

Wedge Salad With Buttermilk-Blue Cheese Dressing image

Provided by Amanda Hesser

Categories salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

1/4 pound smoked slab bacon, cut into 1/4-inch cubes
6 slices white bread, crusts removed and cut in half
1 cup buttermilk
4 ounces Roquefort cheese, crumbled
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 1/2 tablespoons minced shallots
1 tablespoon chopped parsley
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 heads iceberg lettuce, trimmed and cut through the core into 12 wedges
3 scallions, green part only, cut in thin slices on a sharp bias

Steps:

Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams