This recipe for Iceberg Wedge Salad is a classic American favourite summer dish. It’s refreshing and tasty with plenty of vegetables. In addition, it looks very pretty and colourful when served on individual dishes. However, it is high fat because of the dressing, so you can adjust the amount down if you want to be healthier. I love the homemade blue cheese dressing, as it tastes even better than pre-made bottles. Any extra can be used to dip other foods such as vegetables, chicken wings and even tortilla chips. Prepare it up to a few hours in advance and serve chilled.
Ingredients
1 head of iceberg lettuce
2 large tomatoes
8 slices of crispy bacon, crumbled
12 chives, chopped
2 hard-boiled eggs, peeled and chopped
Blue cheese dressing (recipe below)
Blue Cheese Dressing
150 ml soured cream
100 ml mayonnaise
2 tsp white rice vinegar
60 g crumbled blue cheese (such as gorgonzola)
pinch of garlic powder
salt and white pepper to taste
Instructions
First, wash and cut the iceberg lettuce into four wedges. Put each one on a separate plate. Then drizzle each wedge with the blue cheese dressing.
Next, chop tomatoes into small pieces and sprinkle on top of each wedge. Finally, sprinkle with bacon, egg and chives. It is okay if some pieces fall around the lettuce wedge. Serve immediately.
Dressing Instructions
Mix all ingredients together in a medium bowl. Store in the refrigerator in a sealed container until ready to use. The leftover dressing will last for a few days.
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