Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

(from largomason’s recipe box)

Ingredients

  • 1 1/2 cups mayonnaise
  • 2 tablespoons fresh lemon juice, from two lemons
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 2 tablespoons buttermilk
  • 1 cup crumbled blue cheese
  • 1/2 pound thick-cut bacon, cut into 1/4-inch matchsticks
  • 1 head iceberg lettuce, cut into six wedges, each with some core attached
  • 1/2 red onion, thinly sliced

Directions

  1. Add mayonnaise, lemon juice, black pepper, hot sauce, and buttermilk to medium-sized bowl. Whisk to combine. Stir in crumbled blue cheese. Set aside.

  2. Heat heavy-bottomed 12-inch stainless steel skillet over medium heat and add bacon. Cook, stirring often with wooden spoon, until browned and crispy, about 4 minutes. Remove bacon from skillet and drain on paper towels.

  3. Place one wedge of iceberg lettuce on plate. Spoon two tablespoons or so of dressing on top. Sprinkle some bacon and red onion on top. Repeat with five remaining wedges.

Email to a friend | Print this recipe | Back