Wedge Salad’s remind me of Long Island Summers. Blue Cheese dressing is such a huge thing here, served with so many different dishes, so I was excited to create my own personal favorite version.
Like I mentioned before, I was late to the blue cheese party, but I absolutely adore Cambozola – It has to be my ultimate blue cheese, a Chef friend of mine called it the ‘gateway’ blue cheese and I completely agree with her. We hope you enjoy our Wedge Salad – we certainly do (& did for lunch today!)
Wedge Salad with Cambozola Dressing
2016-05-17 13:37:24
Serves 4
Prep Time
20 min
Ingredients
- 1 Iceberg Lettuce
- 2 Cups cherry tomatoes (halved)
- 4 Bacon Slices (chopped into 1/2 inch squares)
- 4 Bread slices (we LOVE potato bread)
For the Dressing
- 1 cup (or 8 oz.) sour cream
- 0.25 onion finely diced
- 1 tbsp. white wine vinegar
- 1 tsp fresh thyme leaves
- 0.25 cup Milk
- 0.75 cup Cambozola Blue Cheese (or other soft blue cheese)
- Salt & pepper
Instructions
- Preheat your oven to 375 F
- Cut the crusts off your bread slices & then proceed to cut each slice into 16 cubes.
- Toss the bread with olive oil and salt & pepper and place on a baking sheet in the oven for 10 minutes
- Fry your bacon on low/medium for 10 minutes also with a tbsp of oil.
- Make your dressing! - Put all dressing ingredients (vinegar, onion, thyme, sour cream, milk & blue cheese) in a bowl and whisk until a smooth-ish (with a few blue cheese lumps) texture is created
- Add salt and pepper to your dressing (I used about 1.5 tsp salt & 2 tsp. pepper) and whisk in.
- Cut your iceberg lettuce into 4 wedges and place each on separate plates
- Remove your bacon from the pan and place on kitchen towel to soak up extra grease.
- Hopefully your croutons are out of the oven by now also and are ready to go!
- Top your iceberg plates with generous amounts of blue cheese dressing, followed by bacon, cherry tomatoes & croutons & extra pepper for good luck!
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