Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
A classic steakhouse-style wedge salad featuring crisp iceberg lettuce topped with a creamy homemade blue cheese dressing and warm, crispy bacon pieces. Garnished with thinly sliced red onions for extra flavor and crunch.
6 servings
25 min
Ingredients
- •1½ cups mayonnaise
- •2 tablespoons fresh lemon juice
- •1 tablespoon coarsely ground black pepper
- •1 teaspoon hot pepper sauce
- •1 cup coarsely crumbled blue cheese
- •tablespoons buttermilk
- •½ pound thick-cut bacon
- •1 head iceberg lettuce
- •½ whole red onion
- •very thinly sliced
Cooking Instructions
- 1.
Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
10 min
- 2.
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
15 min
