There are so many things I love about the wedge salad: the decadent blue cheese dressing, the extra layer of crumbled blue cheese, the cool crispy crunchy lettuce and fried BACON! I mean, come on. Who doesn't love bacon? Not anyone I know.
Start with clean, chilled iceberg lettuce. You can learn an easy way to clean the lettuce, by clicking the link.
And Blue Cheese Dressing.
Top the lettuce wedge with dressing, tomato, bacon and crumbled blue cheese.
CLASSIC WEDGE SALAD
1 (1/6th wedge) Iceberg lettuce
1/2 Small tomato, diced - or - 6 grape tomatoes
2 Slices bacon, cooked, chopped
2 3 Tablespoons (See Blue Cheese Dressing)
1 Tablespoon crumbled blue cheese
Prepare dressing a couple of hours prior to assembling the salad. Clean iceberg lettuce by slamming the core against the counter; pulling the core from the lettuce. Rinse, drain and refrigerate for optimum crispness. To cut the wedge: slice lettuce in half, starting from the core and cutting downward. Slice each half into thirds; cutting from the core downward. Place, a wedge, on a salad plate. Top with Blue Cheese Dressing, tomatoes, bacon and crumbled blue cheese.