Wedge Salad with Blue Cheese Dressing

I’m finally starting to feel like my self again after a pretty fun weekend away with some couple friends. We really showed the world we can still throw them back even though some of our members now come with babies. Even if some of us (me) fell asleep at seven-thirty in the evening on Saturday.  We also proved we are WAY too old to hang.

A really wonderful weekend culminated in me getting on the only freeway that was jam packed coming home early Monday morning on a holiday that I did not have off from work. Then getting lost after getting off said freeway and then proceeding to irrationally losing it on Wes.

Real nice Ange. Real nice.

But all is right with the world again. I’m home and back in the kitchen. Where I belong.

When I wanted to do a little remix on a night at a steakhouse for mom and pop, I was SHOCKED that I had never made one of my all time favorite indulgences. The wedge salad.

How have I not made myself some of this blue cheese and bacony goodness?

Well don’t worry. I made up for it. This thing was decadently delicious.

You will need…

1 head iceberg lettuce

1 shallot, halved and thinly sliced

3 slices of your favorite thick cut bacon

8 ounces blue cheese, crumbled

¼ cup buttermilk

¼ cup Greek yogurt

½ teaspoon salt

¼ teaspoon fresh ground pepper

1 tablespoon red wine vinegar

½ lemon, juiced

Start by cooking your bacon over medium heat in a large pan until crispy. About 7 minutes a side. 

Remove the bacon to a paper towel lined plate to remove the grease.

Roughly chop the bacon and set aside.

Removing the more damaged outer leaves, quarter the head of lettuce  and lay it on the platter.

Top the lettuce with the shallots, ½ the blue cheese and the bacon.

In a mason jar or food processor, combine the remaining blue cheese, yogurt, buttermilk, vinegar, salt, pepper and lemon juice.

Blend or shake until completely combined.

Drizzle the dressing over the salad and serve.

Love and Beer Floats

Angela  

Wedge Salad with Blue Cheese Dressing

1 head iceberg lettuce

1 shallot, halved and thinly sliced

3 slices of your favorite thick cut bacon

8 ounces blue cheese, crumbled

¼ cup buttermilk

¼ cup Greek yogurt

½ teaspoon salt

¼ teaspoon fresh ground pepper

1 tablespoon red wine vinegar

½ lemon, juiced

Start by cooking your bacon over medium heat in a large pan until crispy. About 7 minutes a side. Remove the bacon to a paper towel lined plate to remove the grease.

Roughly chop the bacon and set aside.

Removing the more damaged outer leaves, quarter the head of lettuce  and lay it on the platter.

Top the lettuce with the shallots, ½ the blue cheese and the bacon.

In a mason jar or food processor, combine the remaining blue cheese, yogurt, buttermilk, vinegar, salt, pepper and lemon juice.

Blend or shake until completely combined.

Drizzle the dressing over the salad and serve.