Wedge Salad
 A steakhouse staple, this classic wedge salad recipe combines crisp iceberg lettuce with a creamy homemade blue cheese dressing, smoky bacon, and juicy tomatoes for a retro dish that still feels totally fresh. Ingredients 8 slices bacon 1 head chilled iceberg lettuce, cut into quarters, cored, and any limp outer leaves removed 2 cups grape or cherry tomatoes, cut into halves 2 tablespoons fresh minced chives 8 slices bacon 1 head chilled iceberg lettuce, cut into quarters, cored, and any limp outer leaves removed 2 cups grape or cherry tomatoes, cut into halves 2 tablespoons fresh minced chives For the Blue Cheese Dressing ⅔ cup buttermilk ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup sour cream 2 tablespoons apple cider vinegar 1 large clove garlic, minced ½ teaspoon salt 1 teaspoon freshly ground black pepper ¾ cup crumbled blue cheese plus more for sprinkling over the salad 2 tablespoons fresh minced chives ⅔ cup buttermilk ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup sour cream 2 tablespoons apple cider vinegar 1 large clove garlic, minced ½ teaspoon salt 1 teaspoon freshly ground black pepper ¾ cup crumbled blue cheese plus more for sprinkling over the salad 2 tablespoons fresh minced chives Instructions Cook the bacon: Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch rimmed baking sheet with heavy-duty wide aluminum foil so that there is some overhang on all sides (this prevents the grease from getting onto the baking sheet), then cover with a sheet of parchment paper. Lay the slices of bacon on the baking sheet and bake for 14 to 18 minutes for regular bacon and 18 to 20 minutes for thick-cut bacon, rotating the baking sheet from front to back midway through cooking. Carefully remove the bacon from the oven and, using tongs, transfer it to a paper towel-lined plate or cutting board. Make the dressing: In a medium bowl, whisk the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives and stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again. (Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.) To serve, on a platter or individual plates, spoon the desired amount of dressing over each wedge (you will likely have some dressing leftover). Top with a quarter of the bacon crumbles, tomatoes, crumbled blue cheese, and chives. The easiest way to eat a wedge salad is with a fork and knife. Note: If you have additional dressing, will keep nicely, refrigerated in an airtight container, for up to a week. Cook the bacon: Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch rimmed baking sheet with heavy-duty wide aluminum foil so that there is some overhang on all sides (this prevents the grease from getting onto the baking sheet), then cover with a sheet of parchment paper. Lay the slices of bacon on the baking sheet and bake for 14 to 18 minutes for regular bacon and 18 to 20 minutes for thick-cut bacon, rotating the baking sheet from front to back midway through cooking. Carefully remove the bacon from the oven and, using tongs, transfer it to a paper towel-lined plate or cutting board. Make the dressing: In a medium bowl, whisk the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives and stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again. (Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.) To serve, on a platter or individual plates, spoon the desired amount of dressing over each wedge (you will likely have some dressing leftover). Top with a quarter of the bacon crumbles, tomatoes, crumbled blue cheese, and chives. The easiest way to eat a wedge salad is with a fork and knife. Note: If you have additional dressing, will keep nicely, refrigerated in an airtight container, for up to a week. Nutrition Information Powered by Per serving (4 servings) Calories: 584 Fat: 29 g Saturated fat: 11 g Carbohydrates: 3 g Sugar: 2 g Fiber: 0 g Protein: 8 g Sodium: 558 mg Cholesterol: 42 mg Per serving (4 servings) Calories: 584 Fat: 29 g Saturated fat: 11 g Carbohydrates: 3 g Sugar: 2 g Fiber: 0 g Protein: 8 g Sodium: 558 mg Cholesterol: 42 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.