Classic Wedge Salad Kim S Cravings Carefully shake off the excess water and dry with paper towels. for cool and crisp wedges, refrigerate before serving. on a serving platter or on individual plates, assemble the salad in this order: wedge of iceberg, blue cheese dressing, egg, bacon, tomatoes, chives, more blue cheese crumbles. add salt & pepper to taste. Yield: 8 servings (2 tablespoons each) prep time: 5 mins. 5 mins. total time: 10 mins. creamy homemade blue cheese dressing is thick, tangy and loaded with chunks of pungent blue cheese. this recipe is easy to make with sour cream, buttermilk, red wine vinegar, shallot and blue cheese crumbles.
Classic Wedge Salad The Kitchen Magpie Remove crispy bacon, leaving up to 1 4 cup grease in the skillet. (if there’s any more than that, drain it off.) add onion to the pan and sauté about 5 minutes. add in prepared asparagus, raw brussels, salt and black pepper. sauté until bright green in color and wilted, another 5 minutes. Add ½ cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). remove from heat. if reduction thickens before you use it, then stir in a little water and reheat in the pan. Add all of the dressing ingredients to a medium bowl and stir well to combine. refrigerate for at least 30 minutes, or can be made several days in advance. cut the bacon into pieces and cook the bacon in a skillet until crisp. remove to a plate lined with paper towels. cut the iceberg lettuce in half. Cook the bacon and eggs, and allow to cool. cut lettuce – slice the iceberg into 4 equal parts or wedges. gently rinse and pat dry the quarters to remove any hidden dirt. assemble – add each quarter of lettuce (wedge) onto a plate and top with salad dressing, then add toppings.
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