Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, July 12, 2021

Classic Wedge Salad

There’s only one thing to do when friends bring over the largest, crunchiest, most beautiful head of iceberg lettuce from their garden that you’ve ever seen…break out the blue cheese and bacon.  Classics are classics for good reason!

To make the blue cheese dressing, crumble four ounces of blue cheese into a bowl.  Add a half a cup each of mayonnaise and sour cream, a third of a cup of buttermilk, the juice from half a lemon, a half a teaspoon of black pepper, and salt to taste. Mix well, then refrigerated for at least an hour.

While that’s chilling, coarsely chop and crisp up a third of a pound of bacon then set aside on a paper towel or brown bag.

To serve, cut the lettuce into wedges, remove the core and stem from each wedge, then generously dollop with the dressing followed by the bacon bits. 

If there’s any dressing left over, or if you were savvy enough to double the recipe, puddle it under a steak and roast potatoes sometime in the next week.

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