T
he wedge salad. A large, cold, crisp wedge of iceberg lettuce, topped with a generous helping of bleu cheese dressing, crisp bacon and fresh diced tomatoes. While this salad isn’t a showcase for a vast variety of garden vegetables, the texture and flavor contrast is a summer celebration of its own.
With only four components of this salad, you want each component to be at its best. That means you’ll want to make your own dressing. Yes, homemade dressing!
With whole isles dedicated to bottled salad dressings at the local supermarket, one might think making salad dressing was a difficult task…but it’s not! This recipe is easy, and the results are delicious. Plus, you don’t have to buy lots of infrequently used ingredients. The bleu cheese will be the most out-of-the-ordinary ingredient, but you should be able to find it alongside other specialty cheeses.
Using a hand mixer or the whisk attachment of an immersion blender will help you whip this up in no time. Adjust the amount of bleu cheese you use according to your taste. (You can always top your salad with additional bleu cheese crumbles if you like.) Finally, the only hard thing about making this dressing is how to say that last ingredient. Just for fun, you can call it “wash your sister sauce”.
Finally, you can eat this salad at your dining table or in the kitchen, but if you have opportunity to comfortably eat outside, by all means…this is perfect for dining Al Fresco! Serve on a chilled plate with a fork and steak knife.
Bleu Cheese Dressing
Ingredients
- 1 cup bleu cheese crumbled
- 3/4 cup olive oil
- 1 cup sour cream
- 1 tsp salt
- 1/8 tsp black pepper
- 1 clove garlic minced
- 1/4 cup white wine vinegar
- 1/2 tsp worcestershire sauce
Instructions
- In a small mixing bowl, use a hand mixer to beat bleu cheese at low speed.
- Gradually add in the oil, beating until smooth.
- Add remaining ingredients and beat until well blended. Cover and refrigerate.
