If there is a wedge salad on a menu, you can almost guarantee that I'm going to order it. But I'm not ordering it because I'm looking for a salad. Nope, I'm ordering it for all those delicious toppings. I mean, let's be honest, does anyone really order anything with iceberg lettuce with the thought that they're actually getting a serving of vegetables?! Because, real talk, ain't nobody getting nutrients out of water disguised as some wilted, icy, green stuff. Speaking of, who else thinks it's time for that faux-lettuce to (as Luda so appropriately, sort of, says) "move 'burg, get outta the way, get outta the way" of the yummy wedge salad toppings? *Raises Hand* If you're raising your hand, too, then this recipe is for you. It's all the deliciousness of a wedge salad but with a few twists that elevate it to a whole new flavor level. Gone are the iceberg lettuce days. This wedge salad is made using butter lettuce, which, if you've never had it, tastes creamy and buttery (bet you didn't guess that one at all!), and is then topped with heirloom tomatoes, crispy thick cut bacon, some fresh herbs and a simple homemade bacon blue cheese dressing. Suffice it to say, there is a new wedge salad in town and it is not messing around.
- 1 head of butter lettuce
- 1/2 cup heirloom tomatoes, chopped (you can use less or more depending on preferences)
- 4-6 slices thick cut bacon, cooked, cooled & broken into pieces (save fat for the dressing)
- 2 scallions, chopped (you can use less or more depending on preferences)
- Extra blue cheese, for topping (optional)
- A large handful of fresh dill, chopped (you can use less or more depending on preferences)
- Salt & pepper, to taste
- 2 ounces blue cheese (about 1/4 cup)
- 2 teaspoons bacon fat (reserved from cooking the bacon)
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- Juice of half a lemon
- 1/4 teaspoon salt
Wash the lettuce, herbs and tomatoes. Set aside on a towel or in a colander to dry.
Meanwhile, in a small bowl, combine the dressing ingredients. Stir everything together, using the back of your spoon to "mash" the blue cheese into the dressing. Set aside until you're ready to serve the salads.
Chop your herbs, tomatoes, and slice the head of lettuce into 4 quarters, by cutting it in half and then in half again.
To assemble the salads, place one of the wedges on each of four plates. Drizzle each with 1-2 tablespoons of dressing, then sprinkle with toppings (tomatoes, bacon, scallions and dill). Serve immediately.
The tomatoes and herbs can be chopped up to 24 hours in advance and then stored in an airtight container in the refrigerator until you're ready to assemble the salads.
I highly recommend cutting the lettuce into wedges right before preparing the salads, but if you absolutely need to do it ahead of time, I suggest cutting the lettuce no more than 24 hours in advance. Then wrap the cut wedges in damp paper towels and store them in the refrigerator.
The dressing can be prepared 3-5 days in advance. Just store it in an airtight container in the refrigerator until you're ready to use it.