Iceberg Wedge Salad with Creamy Gorgonzola Dressing

2014-03-24
  • Yield : 4 servings
  • Prep Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 1 cup sour cream
  • 1 cup prepared mayonnaise
  • 1/2 cup gorgonzola cheese, crumbled up
  • 2 to 4 tablespoons buttermilk
  • Kosher salt and freshly ground black pepper, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)
  • 1 head iceberg lettuce, quartered, core removed
  • 8 strips good quality bacon, cooked crispy
  • 8 tear drop, or grape tomatoes, halved
  • 1/2 cup blue cheese, crumbled

Method

Step 1

In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.

Step 2

Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *