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Wedge salad is the perfect showcase for garden-grown lettuce and tomatoes. We tender it up by using Baby Butterhead (aka Boston or Bibb) lettuce rather than iceberg. One lettuce head, quartered, fills a platter for a beautiful presentation—enough for two to share as a first course. To dress the salad, I dot it with homemade blue-cheese dressing, some fresh-made bacon crumbles and a few grinds of cracked black pepper. Add a sprinkling of minced chive or green onion if you like.
Tender Wedge Salad with Homemade Blue Cheese Dressing
- FOR THE BLUE CHEESE DRESSING:
- 4 oz. blue cheese crumbles
- ½ tsp freshly ground pepper
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup half-and-half or heavy cream
- FOR THE SALAD:
- 1 head baby butter head (Bibb or Boston) lettuce, quartered into wedges
- 3 slices meaty uncured bacon, oven roasted until crisp-cooked; crumbled
- 8 cherry or grape tomatoes, halved
- Fresh cracked pepper to taste
- MAKE BLUE CHEESE DRESSING:Whisk together sour cream, mayonnaise and half and half. Stir in pepper. Fold in blue cheese crumbles. Note: For a thinner dressing, stir in a bit of milk.
- ASSEMBLE SALAD:On a serving platter, attractively arrange the four quarters of the lettuce head. Sprinkle with the halved tomatoes. Dot blue cheese dressing over all. Top with blue cheese crumbles and a few grinds of fresh black pepper. Serve.
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