Wedge Salad
Description
The iceberg wedge salad is a simple salad to prepare. This one has quick pickled red onion which reduces its harshness, salted tomato to drain its excess water, fresh and crisp toasted bread crumbs, and smoky bacon pieces.
Ingredients
8 oz. tomatoes, about 2 small, diced
kosher salt
1 small red onion, minced
white wine vinegar, for soaking onion
4 oz. sliced bacon, cut into 1/2 inch pieces
2 oz. fresh bread crumbs (about 1/2 c.)
freshly ground black pepper, to taste
2 oz. mild blue cheese
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. buttermilk
1 T. freshly squeezed juice from 1 lemon
1 head iceberg lettuce, (outer leaves discarded) quartered through core so that each quarter holds together
minced chives, for garnish
Directions
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Set a fine mesh strainer over a bowl; add diced tomatoes; sprinkle liberally with salt; toss to combine.
In a small bowl, add onion; pour vinegar on top to cover. Let tomatoes and onions stand while prepping the other ingredients.
In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Using a Transfer bacon to a paper towel-lined plate to drain. There should be about 2 T. rendered bacon fat in the skillet. Add bread crumbs cook over medium heat, stirring frequently, until browned and crisp, 3 - 4 minutes. Transfer to a paper towel-lined plate to drain; season liberally with salt and pepper.
In a medium bowl, mash blue cheese with a whisk. Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper. (The blue cheese will probably make the dressing salty enough. Taste; add salt if desired).
Arrange iceberg wedges on 4 plates; spoon dressing on each. Drain onions; sprinkle over salads, along with drained tomatoes (discard liquid), bacon, toasted bread crumbs, and chives.
Serve.
4 servings.