Iceberg Wedge with Bacon Blue Cheese
Preparation Time: 10min
Yields: 4 Servings
Total Time: 20min
- 1 head iceberg lettuce, washed, dried, and cut into quarters
- 4 pieces of thick sliced bacon, cut into ½” lardons
- 1 cup mayonnaise
- ¼ cup sour cream
- 1-2 Tbs freshly squeezed lemon juice
- 6 oz blue cheese, crumbled
This Iceberg wedge with bacon blue cheese recipe is the perfect beginning to our steakhouse dinner. Use a good blue cheese if possible, or if you like, you can substitute gorgonzola.
FOR THE SALAD
In an 8” skillet, render bacon lardons until brown and crispy. Using a slotted spoon, remove cooked bacon from skillet onto a paper towel-lined plate.
In a medium-sized mixing bowl, combine mayo, sour cream, and 1 tablespoon of the lemon. Whisk to remove all lumps. Fold in blue cheese. Taste and adjust seasoning with lemon juice if needed.
Place 1 wedge of the iceberg lettuce on a chilled plate and pour ¼ of the dressing over the wedge and crumble with the bacon lardons. Repeat with other wedges.