Classic Wedge Salad
Crispy and refreshing lettuce, creamy-tangy blue cheese, a classic America restaurant salad to be made at home.
- 1 head iceberg lettuce
- 8 slices of bacon, crumbled
- 1 ½ cups cherry tomatoes, quartered
- ½ cup red onion, minced
Blue cheese dressing
- 60g melt blue cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 tsp lemon juice
Herbs & Spices – FinaMill it !
- ¼ teaspoon dried garlic
- ¼ teaspoon black pepper
For Blue Cheese Dressing
1.In a bowl, mash blue cheese with a whisk. Whisk in the rest ingredients.
2.FinaMill ¼ teaspoon garlic and pepper to season. Add salt if needed.
3.Whisk until a smooth, slightly lumpy dressing forms.
1.Slice the head of iceberg lettuce into quarters. Remove the remainder of the stem.
2.Plate each quarter (wedge) on a separate plate.
3.Top with blue cheese dressing to taste.
4.Add crumbled bacon, minced onions, cherry tomatoes, and pecans.
5.Serve and enjoy!