Monday, May 14, 2007
Classic Iceberg Wedge Salad with Blue Cheese and Bacon
This is the ever-present steakhouse salad, refreshing and crisp with enough bacon and blue cheese to be delicious, and if that isn't enough, it is the perfect dinner when a hot oven just isn't an option. It's also good (confession here) when you had a large lunch with a friend and can't imagine an entire meal.
Or, of course, it could be a lovely starter or side to a meal.
I kept it classic and simple, but you could add chopped tomato, candied nuts or whatever you would like.
Classic Iceberg Wedge Salad with Blue Cheese and Bacon:
(serves 4 as a starter, 2 as a light meal)
1 head iceberg lettuce, cleaned and outer leaves trimmed
1/2 c (approx) chunky blue cheese dressing (go for something natural here from the dairy case)
Crumbled blue cheese
4 strips premium thick-cut bacon, cooked and crumbled
Sea salt and fresh ground black pepper to taste
Cut iceberg into 4 wedges, drizzle dressing over top, top with blue cheese crumbles and bacon, salt and pepper to taste.