Classic Wedge Salad Blue Cheese Dressing Foodiecrush 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. Take any blemished leaves off of the outside of the head of lettuce. place the head of lettuce on a cutting board and use a sharp chef’s knife to chop it into quarters while the base is still intact. add dressing. generously cover each of the lettuce wedges with the dressing.
Classic Wedge Salad Tastes Better From Scratch For the dressing, store bought mayo is mellowed by sour cream, and buttermilk brings fresh tang. if you don't have any buttermilk, fake it to make it: thin out plain unsweetened yogurt (not strained or greek) with a splash of milk or water (start with 1 tablespoon per 1 3 cup). add a touch of lemon juice to balance the rich creamy dressing and. 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. Make the smoky breadcrumbs, if using: heat the olive oil in a small skillet over medium heat. in a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. remove to a bowl. To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor. add chives to dressing and stir to combine.
Classic Wedge Salad Meg S Everyday Indulgence Make the smoky breadcrumbs, if using: heat the olive oil in a small skillet over medium heat. in a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. remove to a bowl. To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor. add chives to dressing and stir to combine. Check the steps: cut the lettuce. you’ll turn a head of lettuce into “wedges” by cutting it in half and then again in half or thirds. you may get 4 or 6 wedges, depending on the size of the lettuce. make the dressing. if you didn’t purchase or make the blue cheese dressing, here is when you make it. cook the bacon. Cook the bacon. in a large nonstick skillet, cook bacon over medium high heat until browned and crispy. with a slotted spoon, transfer to a paper towel lined plate. make the dressing. in a small bowl, add all of the dressing ingredients and mix until combined. cut the lettuce.
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