Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing

Name: Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing
Yield: makes 6 servings
Ingredients: 1 1/2 cups mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon coarsely ground black pepper; 1 teaspoon hot pepper sauce; 1 cup coarsely crumbled blue cheese; Buttermilk (optional); 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces; 1 large head iceberg lettuce, cut into 6 wedges, each with some core attached; 1/2 red onion, very thinly sliced

November 7, 2012

Iceberg-wedge salads have been a restaurant staple, but this simple starter begs to be made at home. Hot pepper sauce adds zing to the blue cheese dressing, which is easy and delicious enough that you’ll want to save any extra and use as a dip for veggies or toss with cold cooked pasta for lunch. Serve with a grilled fillet of fish or steak, and you’ve got yourself an at-home meal that trumps anything you’d find on a menu.

Recipe notes

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