Iceberg Wedge Salad
Make your favorite steakhouse reception with this quick and straightforward Iceberg Wedge Salad with Buttermilk Dressing recipe.
TO USE THE BUTTER:
1/2 cup buttermilk
3/4 cup mayonnaise
3/4 cup soured cream
1 1/2 cups crushed bleu , divided
4 garlic cloves, roughly chopped
1 tablespoon Worcestershire
1 medium iced lettuce, dig pieces
2 cups halved cherry tomatoes
8 thick bacon slices, dig 1/2 inch pieces
2 cups homemade or store-bought croutons (recipe below)
1/4 cup chopped fresh chives
1.In a kitchen appliance bowl, combine all ingredients except 1/2 cup bleu crumble. Mix the ingredients until the sauce is smooth, then add within the remaining 1/2 cup of crushed bleu . (Alternatively, you'll stir the ingredients during a bowl until they're well combined.)
2.Taste and season the vinaigrette with salt and pepper, then reserve the vinaigrette.
3.Add bacon to an outsized saute pan over medium heat. Cook the bacon, draining the fat if necessary, until all the fat has melted. employing a slotted spoon, transfer the bacon to a plate lined with paper towels and reserve the bacon juice.
4.Put about 2 tablespoons of bacon juice back within the skillet and switch it on to show on high. Add the cherry tomatoes and cook, stirring until blistered. Remove the tomatoes from the warmth .
5.To prepare a salad, place a dollop of dressing on each plate. (This will make sure that the iceberg slices stay in situ .) Place the lettuce slices on each plate and top them with the prepared sauce, tomato, bacon, croutons, and spring onions.