In food and fashion trends come and go. A few years ago, no self-respecting chef would offer anything containing iceberg lettuce in his restaurant but it has suddenly started to appear in some high-end restaurants as "Wedge Salad". Topped with a blue cheese dressing, crumbled blue cheese, crisp crumbles of bacon and some diced tomato, its a delicious way to start a meal. Portions can be as large or small as you like!
To serve 8
1 head of iceberg lettuce, cut it wedges
1 cup mayonnaise
1 cup sour cream
4 ounces blue cheese, crumbled
10 slices bacon, cooked until crisp and crumbled (or more to taste)
2 or 3 tomatoes, diced, seeds and juice discarded
Combine the mayonnaise and sour cream. Add half the blue cheese and stir to combine.
If the dressing appears too thick, add milk a tablespoon or two at a time until the desired consistency is reached.
Place lettuce wedge on a serving plate, top with dressing and sprinkle with the reserved blue cheese, bacon, crumbles and diced tomato.
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