Recipe Classic Wedge Salad With Blue Cheese Food

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

Steps:

• Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
• Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
• Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

RECIPE: CLASSIC WEDGE SALAD WITH BLUE CHEESE

Steps:

• Make the croutons: Heat the oven to 400°F. Cut the bread in medium to large cubes. Place them in a large bowl. Drizzle the oil evenly over the bread, tossing as you go. Make sure not to soak any one piece, as that will make for a soggy crouton or two and will keep the seasoning from sticking to the rest of them. (If you have an olive oil sprayer, that is ideal to get light oil coverage on all the bread.)
• Mix the thyme, white pepper, salt, and garlic together. Add this spice mix to the bread and toss to coat evenly. Spread the bread cubes in one layer on a baking pan and bake for 5 minutes. Toss the cubes, spread them out again, and return to the oven. Continue baking, stirring every 5 minutes, until the croutons are nicely browned. (Total baking time will vary depending on your oven and the type of bread you use.) Make sure to check frequently so the croutons don't burn.
• Remove the croutons from the oven and let cool. Croutons can be stored in an airtight container for up to a week.
• Make the dressing: Whisk all ingredients together until mixture is smooth and well-combined. This dressing can be made ahead and kept refrigerated until ready to use. If the dressing separates, whisk or shake to recombine.
• Cook the bacon: Spread the bacon strips on a baking sheet. Bake the bacon in the oven at 400°F for roughly 12 minutes. Remove from the oven and sprinkle the brown sugar liberally over the hot bacon and place back in the oven for 3 to 5 more minutes or until the sugar has visibly "candied" the meat. Allow to cool slightly before serving.
• The bacon can be made ahead and kept refrigerated, but warm it for a few minutes in the oven before serving.
• Assemble the salad: Cut the lettuce into two equal wedges and place on two plates. Pour enough dressing over the lettuce to get good coverage. Cut the tomato into wedges and distribute evenly between the two plates. Sprinkle the blue cheese over this and add the slivered onion, bacon or tofu, and croutons. Garnish with chives or parsley and enjoy immediately.

WEDGE SALAD WITH BLUE CHEESE, CRANBERRY ALMONDS, AND BACON

Steps:

• 1) Arrange lettuce wedges on four salad plates; drizzle with dressing.
• 2) Top with Almond Accents and bacon.