Get ready to embark on a journey of crisp and refreshing delight with our Wedge Salad recipe. This classic dish gets a gourmet twist, featuring perfectly crisp iceberg lettuce wedges adorned with a luscious blend of creamy blue cheese dressing, savory bacon, hard-boiled eggs, and a tantalizing balsamic reduction. Elevate your salad game with this easy-to-make yet utterly impressive creation that’s sure to be a hit at any table.
In our family, the Wedge Salad isn’t just a salad; it’s a culinary masterpiece that we eagerly anticipate. Picture this: the sound of lettuce being crisply chopped, the aroma of bacon wafting through the kitchen, and the vibrant colors of tomatoes and eggs coming together. This salad has become our go-to for both everyday meals and special occasions, a timeless creation that brings everyone to the table with smiles and anticipation.
Why This Wedge Salad Recipe:
Why This Irresistible Wedge Salad with Creamy Blue Cheese Dressing
- Creamy Indulgence: The dressing, a velvety blend of Greek yogurt, sour cream, mayonnaise, and blue cheese crumbles, adds a luxurious creaminess to every bite.
- Perfectly Crisp: The iceberg lettuce wedges are carefully prepared to ensure a satisfying crunch in every mouthful, creating a textural sensation that’s downright addictive.
- Flavor Harmony: From the savory bacon and hard-boiled eggs to the burst of sweetness from the balsamic reduction, each component harmonizes to create a symphony of flavors.
- Versatile Elegance: Whether you’re hosting a dinner party or craving a refreshing lunch, this wedge salad effortlessly blends sophistication with simplicity.
Ingredients:
For the Dressing:
- 1/4 cup plain Greek yogurt (or low-fat)
- 3 tablespoons sour cream (or low-fat)
- 1 tablespoon mayonnaise
- 3 tablespoons milk
- Dash of Worcestershire
- 1/4 cup blue cheese crumbles
- 2 teaspoons white balsamic vinegar
- Salt & pepper to taste
For the Wedge Salads:
- 1 head iceberg lettuce, cut into 4 (using 2)
- 1/3 cup bacon, cooked and crumbled
- 4 hard-boiled eggs, chopped into pieces
- 10 grape tomatoes, sliced in half
- Extra blue cheese crumbles (1-2 tablespoons per salad)
- Chives for garnish
For the Balsamic Reduction Drizzle:
- 1/4 cup dark balsamic vinegar
- 1 tablespoon honey
Directions:
- Prepare the iceberg lettuce by removing any wilted leaves. Rinse the entire head, ensuring each layer is cleaned. Allow it to drain on a kitchen towel for 5-10 minutes.
- Cut the head in half and then one half into two individual wedges. Place each wedge, cut side up, on a plate.
- Whisk together all dressing ingredients in a small bowl and set aside.
- In a small saucepot, simmer dark balsamic vinegar and honey for about 5 minutes until it thickens.
- On dinner plates, place iceberg lettuce wedges, drizzle generously with dressing, and top with bacon, eggs, tomatoes, extra blue cheese, and chives. Finish with a small amount of balsamic reduction on each salad. Serve and enjoy!
Notes:
- Experiment with adding grilled chicken or shrimp for a heartier version.
- To make the salad ahead, prep the components separately and assemble just before serving for optimal freshness.
- Adjust the honey in the balsamic reduction to control the sweetness level according to your preference.
