The Wedge Salad

everything old is new again. case in point, the wedge salad is back en vogue. seriously, the wedge is back baby. it has popped up on virtually every menu not just the steak houses (where it appears, it never went out of style).

of course, i had to jump on the bandwagon because the wedge is a chef's dream. it's super easy yet has a fabulous presentation. when i say easy, i mean easy. step 1: wash head of iceberg. step 2: cut into quarters. step 3: drizzle with dressing and toppings. step 4: eat.

yes, it is slightly more effort than that considering i cooked my own bacon to crumble, i had to chop the tomatoes and make the dressing. but even including those things the prep time was minimal.

some like ranch (like my wonderful husband) but i am firmly in the blue cheese dressing camp. since iceberg lettuce has virtually no flavor, i like the tangy bite of gorgonzola. so, because i am writing this blog and therefore utterly and absolutely in charge, i am drizzling blue cheese all over my wedge.

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The Wedge
serves 4

1 head of iceberg lettuce
4 strips of bacon, cooked (i give details of my bacon method here)
4 campari tomatoes

wash lettuce and remove core being careful to keep head intact. cut into 4 quarters and pat to dry. place on plate and drizzle with buttermilk blue cheese dressing (see below). crumble one piece of bacon over each quarter. chop tomatoes and sprinkle one tomato over head quarter.

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Buttermilk Blue Cheese Dressing
(adapted from Epicurious)

1/2 cup olive oil mayo
1 cup plain greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 cup coarsely crumbled blue cheese (i like gorgonzola or buttermilk bleu)
1/3 cup buttermilk (or more to desired consistency)

whisk all ingredients together in container with lid. refrigerate and let flavors meld for at least 2 hours.