Equipment
Ingredients
Produce & Base
- 1 iceberg lettuce, whole head
- 120 g cherry tomatoes, halved
- 10 g chives, finely chopped
Crispy Bacon Croutons
- 150 g thick-cut bacon, diced into 1cm squares
- 100 g sourdough bread, cut into 1.5cm cubes
Buttermilk Blue Cheese Dressing
- 120 g blue cheese, crumbled
- 120 ml buttermilk, well-shaken
- 60 g sour cream, full fat
- 60 g mayonnaise, whole egg
- 15 ml white wine vinegar
- 1 garlic, finely grated
- 2 g black pepper, freshly cracked
- kosher salt
Nutrition (per serving)
Method
In a mixing bowl, combine the buttermilk, sour cream, mayonnaise, white wine vinegar, grated garlic, and freshly cracked black pepper. Whisk vigorously until the mixture is completely smooth and cohesive.
Gently fold the crumbled blue cheese into the buttermilk mixture, being careful not to mash the curds so distinct chunks remain for texture. Taste for seasoning, adding a small pinch of salt only if the cheese is mildly salted. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Place the diced bacon in a cold frying pan, spreading it into a single layer. Set the heat to medium and cook slowly, stirring occasionally. Allow the fat to render until the bacon is deep reddish-brown and crisp, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
Return the pan with the bacon fat to medium heat. Add the cubed sourdough bread and toss to thoroughly coat the bread in the rendered fat. Toast, tossing frequently, until golden brown and crispy on all sides, about 4 to 5 minutes. Transfer to the plate with the bacon to cool.
Remove any bruised or wilted outer leaves from the iceberg lettuce. Strike the core firmly against a cutting board to loosen it, then twist and pull the core out. Slice the head vertically into four equal wedges, ensuring the leaves remain attached at the base.
Place one iceberg wedge onto each chilled serving plate. Spoon the chilled blue cheese dressing generously over the peak of each wedge, allowing it to cascade down the sides and pool slightly at the bottom. Scatter the crispy bacon, bacon-fat sourdough croutons, halved cherry tomatoes, and chopped chives evenly over the dressed wedges. Serve immediately.
Chef's Notes
- Temperature is a critical ingredient in a wedge salad. Chill your serving plates in the refrigerator for 20 minutes before assembling to keep the lettuce crisp and the dressing perfectly thick.
- Do not wash the iceberg lettuce under running water after cutting it into wedges, as water will become trapped between the tight layers and dilute your carefully crafted dressing. Simply peel away the outer leaves.
- If you prefer a milder blue cheese flavor, substitute half of the blue cheese with a creamy feta or goat cheese, or use a younger, sweeter blue like Gorgonzola Dolce.
- The acid in the white wine vinegar helps cut through the richness of the bacon, mayonnaise, and blue cheese. If you do not have white wine vinegar, fresh lemon juice is an excellent substitute.
Storage
Refrigerator: 3 days — Store leftover dressing separately in an airtight container. Assembled salad cannot be stored.
