A Classic Wedge Salad Recipe From The Horse S Mouth Add all of the dressing ingredients to a medium bowl and stir well to combine. refrigerate for at least 30 minutes, or can be made several days in advance. cut the bacon into pieces and cook the bacon in a skillet until crisp. remove to a plate lined with paper towels. cut the iceberg lettuce in half. In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, worcestershire, hot sauce, salt, and pepper. pulse the mixture until smooth. taste for seasoning and add more worcestershire, hot sauce, salt, or pepper, if you like. if you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time.
Classic Wedge Salad Recipe Reluctant Entertainer Assemble your salad. place each wedge cut side up on a plate, drizzle with the homemade blue cheese dressing, top with bacon crumbles, sprinkle with chives and blue cheese chunks, then add a few wedges of tomato on top or to the side. add a bit more black pepper and serve!. Prepare the wedges: see detailed instructions in the section above. 2. make the dressing: add the sour cream, blue cheese, lemon juice, garlic, chives, and salt to a small bowl and stir well until fully combined. 3. assemble the salad: drizzle the dressing over each lettuce wedge. top each wedge with the sliced tomatoes, crispy bacon pieces. Cut the head of lettuce in half and then in half again making 4 equal size wedges. quarter the lettuce through the stem. the stem helps the wedges stay together. place the wedges on individual serving plates or bowls. top the wedges with blue cheese dressing, bacon crumbles, tomatoes, and extra blue cheese crumbles. Gather all ingredients. combine 1 2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. cover and chill in the refrigerator until serving. place each lettuce wedge on a salad plate. drizzle dressing over each wedge.
Classic Wedge Salad Blue Cheese Dressing Foodiecrush Cut the head of lettuce in half and then in half again making 4 equal size wedges. quarter the lettuce through the stem. the stem helps the wedges stay together. place the wedges on individual serving plates or bowls. top the wedges with blue cheese dressing, bacon crumbles, tomatoes, and extra blue cheese crumbles. Gather all ingredients. combine 1 2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. cover and chill in the refrigerator until serving. place each lettuce wedge on a salad plate. drizzle dressing over each wedge. Take any blemished leaves off of the outside of the head of lettuce. place the head of lettuce on a cutting board and use a sharp chef’s knife to chop it into quarters while the base is still intact. add dressing. generously cover each of the lettuce wedges with the dressing. Instructions. make dressing according to instructions, refrigerate for at least 2 hours before serving. homemade blue cheese dressing. remove any limp outer leaves of the lettuce head, core, wash and let drain dry. 1 head iceberg lettuce, cored. cut the lettuce in half, then cut each half into quartered wedges.
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