Wedge Salad

Ingredients for Wedge Salad

• 110g slab bacon into 1"-thick pieces

• 1/2 finely chopped small shallot

• 180ml soured cream

• 1/2 cup buttermilk

• 1 tablespoon chopped fresh chives

• 1 tablespoon white wine vinegar

• 120ml crumbled mild blue cheese

• kosher salt, freshly ground black pepper

• 1 small head of iceberg lettuce

• 1/4 thinly sliced small red onion

Cut 110g slab bacon into 1"-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5-7 minutes; transfer to a paper towel-lined plate. Whisk 1/2 finely chopped small shallot, 180ml soured cream, 1/2 cup buttermilk, 1 tablespoon chopped fresh chives, and 1 tablespoon white wine vinegar in a small bowl; fold in 60g crumbled mild blue cheese. Adjust consistency with soured cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.