Apr 292013
 
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Wedge Salad with Blue Cheese Dressing

 

My recipe ‘Wedge Salad with Blue Cheese Dressing’ was winner of the Beat Diabetes Healthy 3-Course Meal Challenge. 

 

A Wedge Salad is not photogenic. I have tried to photograph it from many different angles using different types of light, but nothing makes much difference. I can only assume that you are not meant to gaze at a Wedge Salad – you are meant to eat it.

 

A classic Wedge Salad is simply a quarter of an Iceberg lettuce smothered in blue cheese dressing with diced tomatoes and bacon (optional) scattered on top. Iceberg lettuce is often looked down upon for being bland and nutritionally inferior to its darker green leafy cousins, but in a Wedge Salad it really shines. Iceberg lettuce has a refreshing crunch (not found in most dark green lettuce leaves) and it balances the delicious blue cheese dressing perfectly!

 

 

 

WEDGE SALAD WITH BLUE CHEESE DRESSING

(Serves 4)

 

 

Dressing Ingredients: (makes approximately 2 cups – recipe can be halved)

7-8 oz / 200g blue cheese (any type), crumbled

1/2 cup buttermilk / laban (plus a bit extra if you need to thin out the dressing)

1/2 cup sour cream / creme fraiche

2 tsp fresh lemon juice

Salt and pepper (to taste)

 

 

Salad Ingredients:

1 Iceberg lettuce (outer leaves removed and core trimmed), quartered

2 tomatoes, deseeded and diced

2-4 strips of bacon (optional)

 

 

Directions:

  1. Dressing: Prepare the dressing by crumbling the blue cheese into a bowl, and then adding the remaining dressing ingredients into the bowl. Mix well and taste. Add salt and pepper, as needed. If you need to thin out the dressing, add a little more buttermilk. Refrigerate for upto 48 hours, until ready to use (TIP: Keep some extra buttermilk if you plan to refrigerate the dressing overnight to thin it out the next day).
  2. If you are using bacon, prepare it by grilling in the oven or frying in a pan until crisp. Cut or crumble it into small pieces and set aside.
  3. Deseed your tomatoes and dice them finely. Set aside.
  4. Remove the outer 2 layers of leaves from your Iceberg lettuce. Traditionally, the core is removed, but I think it is fine to simply trim the core (no need to remove it entirely as it helps hold the leaves together). Wash and dry the lettuce well, and then cut it into quarters (these are the wedges).
  5. Place one wedge per person on individual plates. Pour the dressing liberally on top of the Iceberg lettuce wedge and sprinkle the tomatoes and bacon on top.
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