Ultimate Wedge Salad
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Recipe Intro From christinefiorentino_
Is there any salad more classic than the almighty wedge? You simply can’t go wrong with crisp iceberg lettuce, smoky bacon, juicy tomatoes, and of course, creamy and sharp blue cheese dressing. My family has a next-level love for Wedge Salad. My husband always jokes that if it’s on the menu at any restaurant, he already knows what everyone is ordering for the salad course (he now orders it, too, so we’ve lured him into this obsession). It got to a point where I asked myself why on earth we aren’t making more wedge salads at home?! That’s how this recipe came to life. We’re stepping our game up even more with this ULTIMATE version, which maintains respect for the classic, but with a twist. Here, we’re using baby heirloom tomatoes for an extra pop of color and hint of sweetness, and adding crunchy toasted walnuts to the mix, and a crispy, savory fried shallot topper. But wait, there’s more! Some of the reserved bacon fat from the sheet pan is mixed into the blue cheese dressing, which adds an extra boost of bacon flavor and an even silkier texture. Top each salad with a strip of thick-cut bacon and some chopped chives for a bright, slight crunch. Grab your steak knives and get ready to dig in!
Recipe by @threebirdsonestove.
- Recipe Card
Recipe Card
ingredients
Salad
- 2 (12-ounce) packages applewood thick cut bacon
- 2 shallots, peeled and thinly sliced on a mandoline
- 1 1/4 cups vegetable oil, for frying
- 1/2 teaspoon kosher salt
- 1 head iceberg lettuce, cut into quarters to form 4 wedges
- 4 ounces blue cheese crumbles,
- 2 cups baby heirloom tomatoes, quartered
- 1 cup roughly chopped toasted walnuts
- 2 tablespoons chopped chives, for garnish
ingredients
Blue Cheese Dressing (Makes about 2 1/2 cups)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 teaspoons reserved bacon fat
- 1/2 cup (about 4 ounces) blue cheese crumbles
- 1/2 teaspoon kosher salt, plus more if preferred
- Freshly ground black pepper, to taste
Method
Bacon
Step 1
Place bacon slices on a parchment paper lined sheet pan in a single layer. Place pan in cool oven. Set temperature to 350 F degrees. Cook 30 minutes. Do not flip.
Step 2
Once cooked, place 4 slices of bacon aside and crush remaining bacon slices into crumbles. Reserve bacon fat for Blue Cheese Dressing, and store additional bacon fat in the refrigerator in a jar for future use, if desired.
Crispy Shallots
Step 1
Meanwhile, thinly slice shallots into rings on a mandoline.
Step 2
Place shallots in a medium saucepan and add oil until shallots are submerged. Set over medium-low heat and cook, gently stirring throughout with a fork to keep separate, until shallots are golden brown, about 20 minutes.
Step 3
Transfer shallots to a dish lined with paper towels and arrange in a single layer. Season with salt and allow to cool and crisp up. *You can prepare shallots ahead of time and store up to 5 days in an airtight container lined with paper towel.
Blue Cheese Dressing
Step 1
In a medium bowl, whisk to combine mayonnaise, sour cream, heavy cream, Worcestershire sauce, and bacon fat. Add blue cheese crumbles, salt and pepper. Use a spoon or spatula to stir and combine. Place aside, or refrigerate until ready to use.
Assemble & Serve
Step 1
Place each iceberg wedge in a shallow dish. Surround each wedge with tomatoes, walnuts, crumbled bacon, and remaining 4 ounces blue cheese crumbles. Top with a generous spoonful of blue cheese dressing, and top with fried shallots. Finish each salad with a bacon slice. Sprinkle with chives for garnish. Serve chilled.