42min 4 ppl
Wedge Salad
19 minutes
4 people
Easy≤30 min & ≤6 steps
19 min · 5 steps
Easy: ≤30 min and ≤6 steps
410 kcalper person
Protein 14g
Carbs 8g
Fats 36g
About this dish
A cold iceberg wedge draped in a chunky blue cheese dressing and scattered with crisp bacon and tomato - steakhouse simplicity on a plate.
Allergy Info
Dairy, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- iceberg lettucequartered into wedges1
- Tomatoesdiced2
- Chivesfinely chopped2 tbsp
Meat & Poultry
- Streaky Bacondiced120 g
Dairy & Eggs
- buttermilk120 ml
- blue cheesecrumbled, divided80 g
Oils & Condiments
- Mayonnaise60 g
Utensils
- Frying pan
- Chopping board
- Sharp knife
- Mixing bowl
- Whisk
Method
1
Cook the diced bacon in a frying pan over medium heat for 7 minutes until crisp, then drain on kitchen paper.
Approx. 7 minutes
2
Whisk the buttermilk and mayonnaise with two-thirds of the crumbled blue cheese until mostly smooth.
Approx. 4 minutes
3
Cut the iceberg lettuce into four wedges and place one on each plate.
Approx. 3 minutes
4
Spoon the blue cheese dressing generously over each wedge.
Approx. 2 minutes
5
Scatter the crispy bacon, diced tomatoes, remaining blue cheese and chives over the top to serve.
Approx. 3 minutes
