Loaded Wedge
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Serves 4 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 2 small tomatoes (about 1/2 lb.), cored and diced
- kosher salt
- 1/2 cup red onion, minced
- white wine vinegar, for soaking onion
- 4 oz. sliced bacon
- 2 oz. mild blue cheese, crumbled (or other crumbly cheese)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 Tbsp. fresh lemon juice
- Ground black pepper
- 1 head iceberg lettuce, quartered through the core so each quarter holds together
- fresh snipped chives or green onion tops
Directions
- In a fine mesh strainer set over diced tomatoes with a few liberal pinches of salt. Toss well.
- In a small bowl, combine the onion and enough vinegar to just cover.
- Let tomatoes and onions stand while you prep the remaining ingredients.
- In a skillet over medium heart, cook bacon until crisp. Drain on paper towels. Crumble and set aside.
- In a medium bowl, mash the cheese with a fork or whisk to fine crumbles. Whisk in mayonnaise, sour cream, buttermilk and lemon juice. Dressing should be smooth but slightly lumpy. Season with salt and pepper.
- Arrange each lettuce wedge on a serving plate. Spoon dressing over each wedge. Drain the onion and sprinkle it, along with the tomatoes, crumbled bacon and chives or green onion tops over the wedges.
- Serve immediately.