The Wedge Salad is the breakfast special of salads. Bacon and eggs; tomato slices large enough to be pushed aside; and “old reliable” iceberg lettuce. Despite all of these ordinary ingredients, the Wedge Salad has an air of sophistication; the pedigree of the overpriced steakhouse. Why? What makes the Wedge Salad so A List? Well, besides the bacon. It’s the Buttermilk Blue Cheese Dressing, of course!
Ingredients for Blue Cheese Dressing:
1/2 cup blue cheese crumbles
1/4 cup buttermilk
1 tbsp fresh lemon juice
1 tbsp finely chopped green onion
1/4 tsp sugar
NOTE: This recipe has a punch of Blue Cheese flavor and makes 3/4 cup Blue Cheese Dressing. Make the dressing first, before making the salad — it gets thicker and creamier with time in the fridge.
Add buttermilk to 1/4 cup of blue cheese crumbles.
Mash cheese crumbles with a fork, incorporating into buttermilk. Add lemon juice, salt and sugar. Combine well. The small amount of sugar makes the flavors “pop” just a little better.
Stir in chopped green onion and remaining blue cheese crumbles. Refrigerate until ready to use. Dressing thickens with time. This punchy Blue Cheese Dressing is great not only on salad but with wings and Buffalo Chicken Salad too.
For the Classic Wedge Salad, cut a “wedge” from a head of iceberg lettuce, top with hard boiled egg quarters, bacon pieces and tomato slices. Thinly sliced red onion is a nice accent. Smother with Buttermilk Blue Cheese Dressing and top with a few cracks of fresh pepper. For added instruction and entertainment, watch the How to Make Blue Cheese Dressing Video.