Wedge Salad With Buttermilk-Blue Cheese Dressing
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- ¼pound smoked slab bacon, cut into ¼-inch cubes
- 6slices white bread, crusts removed and cut in half
- 1cup buttermilk
- 4ounces Roquefort cheese, crumbled
- 2tablespoons lemon juice
- 1tablespoon red wine vinegar
- 1½tablespoons minced shallots
- 1tablespoon chopped parsley
- Pinch cayenne
- Kosher salt and freshly ground black pepper
- 1½heads iceberg lettuce, trimmed and cut through the core into 12 wedges
- 3scallions, green part only, cut in thin slices on a sharp bias
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
266 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 13 grams protein; 697 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
- Step 2
In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
- Step 3
On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
- Step 4
Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.
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Cooking Notes
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Blackfoot
You can make the consistency thicker and perfect by using a hand-held blender to combine the ingredients until mostly, but not completely, smooth. I also added two ounces or so of feta cheese; an alternative would be to use less buttermilk.
Renee
May depend upon the thickness of the buttermilk used. I didn’t want to use mayo, so picked this recipe specifically for its absence. It wasn’t super-thick, but I didn’t find it too runny either. Used Point Reyes Blue and just served over baby leaf lettuce.
nclee
Something was off about the dressing... way too runny. Maybe that’s too much buttermilk? Or was there supposed to be a thickening agent added?
Kristina
Maybe mayo? Seems like all the other buttermilk dressings use mayo or yogurt for thickening...I'm going to try it today and see! :)
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