Recipe
October 29, 2010
Wedge Salad With Blue Cheese Dressing Recipe
Blue Cheese Dressing
Step 1: In a large mixing bowl, whisk together the sour cream, mayonnaise, and buttermilk.
Step 2: Add the vinegar, sugar, and pepper. Whisk until well-mixed.
Step 3: Add the blue cheese into the bowl, reserving some for garnishing the salad, and gently fold in using a rubber spatula. Transfer the dressing to a covered storage container and refrigerate for at least 1 hour and up to 2 days.
Salad
Step 1: Remove any wilted outside leaves from the head of lettuce. Hit the bottom of the head on a flat surface to loosen the core. Pull the core out with your fingers. Cut the lettuce head into quarters.
Step 2: Build the salad by placing one lettuce wedge on each of four plates facing up. Drizzle equal amounts of dressing over each wedge. Scatter the tomato, onion, bacon, and reserved blue cheese over each salad.
Reprinted with permission from JoAnn Cianciulli’s MasterChef cookbook and MasterChef Kitchen (2010 Rodale).
Directions
Yield:
Blue Cheese Dressing
Step 1: In a large mixing bowl, whisk together the sour cream, mayonnaise, and buttermilk.
Step 2: Add the vinegar, sugar, and pepper. Whisk until well-mixed.
Step 3: Add the blue cheese into the bowl, reserving some for garnishing the salad, and gently fold in using a rubber spatula. Transfer the dressing to a covered storage container and refrigerate for at least 1 hour and up to 2 days.
Salad
Step 1: Remove any wilted outside leaves from the head of lettuce. Hit the bottom of the head on a flat surface to loosen the core. Pull the core out with your fingers. Cut the lettuce head into quarters.
Step 2: Build the salad by placing one lettuce wedge on each of four plates facing up. Drizzle equal amounts of dressing over each wedge. Scatter the tomato, onion, bacon, and reserved blue cheese over each salad.
Reprinted with permission from JoAnn Cianciulli’s MasterChef cookbook and MasterChef Kitchen (2010 Rodale).
Vanessa Stump