Iceberg Wedge With Warm Bacon and Blue Cheese Dressing

Name: Iceberg Wedge With Warm Bacon and Blue Cheese Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon fresh coarse ground black pepper; 1 teaspoon hot pepper sauce; 1 cup coarsely crumbled blue cheese; buttermilk (optional); 1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces; 1 large head iceberg lettuce, cut into 6 wedges, each with some core attached; 1/2 red onion, very thinly sliced; chppoed candied walnuts or pecans, for garnish

Submitted by Chef Rangel

"You can pretend to be healthy with this simple salad."

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Ready In:: 20mins
Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₂ cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon fresh coarse ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
buttermilk (optional)
¹⁄₂ lb thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
¹⁄₂ red onion, very thinly sliced
chppoed candied walnuts or pecans, for garnish

directions

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.).
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over.
Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onions and candied nuts.

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Reviews

This is fantastic! I first saw this recipe in Bon Appetit magazine, the January 2006 edition. I prepare the bacon ahead of time, and sometimes add cherry or grape tomatoes, halved. The hot sauce gives it a nice kick! Thanks for posing, Rangel!

Scoutie