Wedge Salad with Buttermilk Dressing Recipe | Tasting Table
Prep Time:
Cook Time:
8 minutes
Servings:
2 servings (plus leftover dressing)
Ingredients
- Buttermilk, ½ cup
- Sour cream, ¼ cup
- Mayonnaise, 1 tablespoon
- Fresh lemon juice, 1 tablespoon plus 1½ teaspoons
- Red wine vinegar, 1 tablespoon plus 1½ teaspoons
- Dijon mustard, ½ teaspoon
- Large garlic clove, 1 (finely grated on a Microplane-style grater)
- Fresh chives, ½ bunch (finely chopped; about ¼ cup)
- Granulated sugar, ⅛ teaspoon
- Kosher salt, ½ teaspoon
- Freshly ground black pepper, ¼ teaspoon
- Bacon, 4 thick-cut strips (preferably Vermont applewood-smoked bacon cut crosswise into ½-inch-thick strips)
- Iceberg lettuce, ½ head (cored and halved lengthwise)
- Cherry tomatoes, 1 cup (halved)
- Medium beefsteak tomato, 1 (cored and sliced into wedges)
- Small red onion, ¼ (thinly sliced lengthwise)
- Ripe Hass avocado, ½ (pitted and chopped)
Directions
- Make the dressing: In a medium bowl, whisk together the: Buttermilk Sour cream Mayonnaise Lemon juice Red wine vinegar Dijon mustard Grated garlic Finely chopped chives Granulated sugar Kosher salt Freshly ground black pepper 2. Cook the bacon: In a medium skillet set over medium heat, add the: Bacon strips Cook the bacon, using the metal spatula to stir it often, until the bacon is browned and crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and set aside.
- Assemble the salad: Divide among two plates the: Iceberg wedges Halved cherry tomatoes Beefsteak tomato wedges Sliced red onion Chopped avocado Crumbled Gorgonzola (if using) Divide the dressing over the two plates. Serve sprinkled with the: Crispy bacon