Subscribe

Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

Share

| More

Tweets!

      • Flickr

      Sponsors

      Recipe: Wedge Salad

      August 10, 2009

      Wedge Salad

      Serves

      2 – 4

      Preparation Time

      30 – 45 minutes

      Ingredients

      1 head iceberg lettuce, organic if possible

      1 medium-sized onion, sliced

      4 – 6 slices bacon

      6 ounces blue cheese

      3 – 4 Tbs olive oil

      1 Tbs lemon juice

      1/4 tsp ground white pepper

      Pinch of salt

      1/2 cup buttermilk

      1 Tbs chives, finely chopped

      Method

      Cook bacon in large skillet until crisp; remove and drain on paper towels.

      Using the same skillet reserve enough bacon fat to fry the onions for 10 minutes or until tender and lightly browned. Remove from heat.

      Place the blue cheese, olive oil, lemon juice, pepper, salt and buttermilk into a blender or food processor, and blend until smooth. Use the buttermilk to thicken or thin as needed. Set aside.

      Use a knife to remove the core of the lettuce head, or bang the stem end down on your kitchen counter; the core will pop right out. Remove any old outer leaves, and rinse. Cut the head in half then cut those two halves in half resulting in four wedges. For an entree portion for two people place two wedges each on two salad plates. If a first or salad course for four, place one wedge on four salad plates.

      Lay the onions across each wedge. Crumble the bacon and sprinkle over the onions.

      Drizzle the blue cheese dressing over each wedge, sprinkle with chives, and serve.

      Read Original Post

      Print Recipe

      Leave a Comment