Wedge Salad With Blue Cheese Dressing
by Mason Hereford
summer
Yield: 4 servings
Ingredients
You have 2 of 21
produce
- ○1 tablespoonlemon juice(fresh)
- ○1 pintcherry tomatoes(halved)
- ○1 tablespoonlemon juice(fresh)
- ○2 headsiceberg lettuce(cored, halved)
- ○dill(torn)
protein
- ○8 ouncesbacon(thick-cut, cut into ½-inch pieces)
dairy
- ✓1/2 cupsour cream
- ○1/4 cupbuttermilk
- ○10 ouncesblue cheese(crumbled (about 1¼ cups))
pantry staple
- ○1 1/2 teaspoonsgarlic powder
- ○1 1/2 teaspoonshot sauce
- ○1 1/4 teaspoonsonion powder
- ✓1 teaspoonblack pepper(freshly ground)
- ○3/4 teaspooncelery seeds
- ○Kosher salt
- ✓1 cupmayonnaise
- ○1 tablespoonpoppy seeds
- ○1/4 cupdried minced garlic(dried)
- ○1/4 cupdried minced onion(dried)
- ○1/4 cuppoppy seeds
- ○1/4 cupsesame seeds
- ✓1 tablespoonolive oil
- ○Kosher salt
Instructions
- Mix blue cheese, mayonnaise, sour cream, buttermilk, lemon juice, poppy seeds, garlic powder, hot sauce, onion powder, pepper, and celery seeds in a medium bowl. Season with salt, and more lemon juice if needed.
- Dressing can be made 1 day ahead. Cover and chill.
- Toast minced garlic, minced onion, poppy seeds, and sesame seeds in a medium skillet over medium heat, tossing constantly, until golden brown, 3–5 minutes (watch carefully; you don’t want to let mixture toast too much or garlic will be bitter). Immediately spread out on a rimmed baking sheet and let cool.
- Cook bacon in same skillet over medium-high heat, turning occasionally, until brown and crisp, 6–8 minutes. Transfer to paper towels to drain.
- Toss tomatoes with lemon juice and oil in a small bowl; season with salt and pepper. Let sit 5 minutes.
- Season cut sides of lettuce with a pinch of salt and a few grinds of pepper. Push tomatoes between leaves and into any crevices. Drizzle with dressing, working into crevices and between leaves. Sprinkle with toasted seed mixture. Top with bacon, dill sprigs, and a few grinds of pepper.
My notes
Dressing can be made 1 day ahead. Cover and chill.