Method
The amounts listed under each step are for your servings. Numbers written in the step text are for the original 4.
Cook the bacon in a skillet over medium heat, stirring now and then, until crisp, 6 to 7 minutes, then drain on paper towels.
- 6 slices bacon
While it cooks, mash half the blue cheese with the sour cream, mayonnaise, buttermilk and lemon juice, leaving a few lumps. Season with salt and plenty of pepper.
- 2¾ oz blue cheese
- ⅓ cup sour cream
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 1 tbsp lemon juice
Pull any wilted outer leaves off the lettuce, cut it into quarters through the core and trim off just the tough base so each wedge holds together.
- 1 head iceberg lettuce
Set a wedge on each plate and spoon over the dressing so it runs into the layers.
Top with the tomatoes, red onion, bacon, the rest of the blue cheese and the chives. Serve right away while it's crisp and cold.
- 5½ oz cherry tomatoes
- ¼ red onion
- 1 tbsp chives
Tips
- Keep the lettuce in the fridge until the last minute; a cold wedge is the whole point.
- The dressing keeps for 4 days in the fridge and is great on burgers.
- No buttermilk? Stir ½ teaspoon of lemon juice into ¼ cup milk and wait a minute.
Nutrition per serving
- Calories
- 300
- Protein
- 12 g
- Carbs
- 9 g
- Fat
- 25 g
- Saturated fat
- 9 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 590 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Made it? Rate it
Tap a star to rate this recipe.
More like this
Gear that helps
- Citrus squeezer Every drop of juice, no seeds.
- Mandoline slicer Paper-thin, even slices in seconds.
- Salad spinner Dry greens so dressing actually sticks.
- Colander Drains pasta and rinses beans fast.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
