The Ultimate Wedge Salad
By Annie PetitoPublished on December 2, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
Pickled Shallots
1⁄3 cup red wine vinegar 2 tablespoons sugar 2 shallots, sliced thinDressing
2 ounces Roquefort cheese, crumbled (1⁄2 cup)1⁄2 cup mayonnaise 1⁄2 cup sour cream 1 tablespoon lemon juice 2 teaspoons red wine vinegar 1⁄4 teaspoon hot sauceSalad
6 slices thick-cut bacon, cut crosswise into 1⁄2-inch-wide pieces1 head iceberg lettuce (1¼ pounds), stem trimmed, chilled1 plum tomato, cored and cut into 1⁄4-inch pieces4 ounces Roquefort cheese, crumbled (1 cup)2 tablespoons fresh chives, cut into 1⁄2-inch lengthsBefore You Begin
Keep the iceberg, dressing, and crumbled cheese in the fridge until serving so that they’re cold and the lettuce is at its crunchiest. We strongly prefer the assertive and salty flavor of Roquefort here; if it's unavailable, use Gorgonzola. Serve with bread or as a hearty side dish to grilled meats or burgers. When eating, a steak knife is best; it easily cuts through the iceberg while keeping its structure intact.
Instructions
- Combine vinegar and sugar in small bowl and microwave until sugar is dissolved and vinegar is steaming, about 30 seconds. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain shallots and discard liquid. (Cover and refrigerate for up to 1 week.) Put 4 shallow bowls in refrigerator to chill.
- While shallots are pickling, mash Roquefort in medium bowl with fork until paste forms. Add mayonnaise, sour cream, lemon juice, vinegar, and hot sauce and stir until combined. Season with coarsely ground pepper to taste and chill until serving. (Cover and refrigerate for up to 1 week.)
- Cook bacon in 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is deep golden brown but still has slight chew, 10 to 12 minutes, adjusting heat as necessary to keep bacon from browning too quickly. Transfer bacon to paper towel–lined plate to drain, and discard fat or reserve for another use.
- Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, in chilled bowls. Drizzle 3 tablespoons dressing across top of each wedge, using spoon to help it cascade down sides. Divide tomato, crumbled Roquefort, and bacon among wedges. Garnish with pickled shallots and chives. Season generously with coarsely ground pepper and serve, passing remaining dressing separately.
for the pickled shallots
for the dressing
for the salad
Time
50 minutesYield
Serves 4Ingredients
Pickled Shallots
Dressing
Salad
Test Kitchen Techniques
Ingredients
Pickled Shallots
Dressing
Salad
Test Kitchen Techniques
Ingredients
Pickled Shallots
Dressing
Salad
Test Kitchen Techniques
Why This Recipe Works
A wedge salad's brash ensemble—a brawny chunk of iceberg trimmed with smoky bacon; tangy tomatoes; and rich, pungent blue cheese dressing—is undeniably appealing. Chilling the iceberg and the serving bowls accentuated the lettuce's refreshing crunch, and cutting it into the namesake wedge with the core intact helped the leaves hold together for maximum structure. Mashing a portion of the Roquefort made for a rich, pungent dressing that coated the lettuce; crumbling the rest of the cheese added delightfully assertive, salty bites throughout. Diced plum tomatoes clung nicely for bursts of bright, savory sweetness while lardon-style strips of slowly cooked thick-cut bacon added meaty, crunchy-chewy texture. Tangy quick-pickled shallots balanced the richer elements, and fresh chives and coarsely ground black pepper added color and bite.
Want more? Read the whole storyBefore You Begin
Keep the iceberg, dressing, and crumbled cheese in the fridge until serving so that they’re cold and the lettuce is at its crunchiest. We strongly prefer the assertive and salty flavor of Roquefort here; if it's unavailable, use Gorgonzola. Serve with bread or as a hearty side dish to grilled meats or burgers. When eating, a steak knife is best; it easily cuts through the iceberg while keeping its structure intact.
Instructions
- Combine vinegar and sugar in small bowl and microwave until sugar is dissolved and vinegar is steaming, about 30 seconds. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain shallots and discard liquid. (Cover and refrigerate for up to 1 week.) Put 4 shallow bowls in refrigerator to chill.
- While shallots are pickling, mash Roquefort in medium bowl with fork until paste forms. Add mayonnaise, sour cream, lemon juice, vinegar, and hot sauce and stir until combined. Season with coarsely ground pepper to taste and chill until serving. (Cover and refrigerate for up to 1 week.)
- Cook bacon in 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is deep golden brown but still has slight chew, 10 to 12 minutes, adjusting heat as necessary to keep bacon from browning too quickly. Transfer bacon to paper towel–lined plate to drain, and discard fat or reserve for another use.
- Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, in chilled bowls. Drizzle 3 tablespoons dressing across top of each wedge, using spoon to help it cascade down sides. Divide tomato, crumbled Roquefort, and bacon among wedges. Garnish with pickled shallots and chives. Season generously with coarsely ground pepper and serve, passing remaining dressing separately.
for the pickled shallots
for the dressing
for the salad
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