Chopped Wedge Salad
About three-quarters of the way through eating a wedge salad, the toppings are gone and you’re often left with unseasoned, watery lettuce that you have little interest in finishing. If this sounds familiar, consider messing with tradition by skipping the wedge and chopping all of the ingredients. When the salad’s elements are the same size and tossed together in a bowl, the lettuce is thoroughly dressed, and every bite is an ideal one with a perfect mix of juicy tomatoes, smoky bacon, crunchy lettuce and creamy blue cheese. A chopped wedge salad can be a meal unto itself, or serve it alongside burgers, steak or garlic bread.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pint cherry tomatoes, halved
- 1shallot, halved and thinly sliced
- 2teaspoons lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
- ½teaspoon Worcestershire sauce
- Kosher salt and black pepper
- ¼cup well-shaken buttermilk
- ¼cup plain, full-fat Greek yogurt
- 2tablespoons mayonnaise
- 6thick-cut bacon slices, thinly sliced crosswise
- 1large head iceberg lettuce (about 1½ pounds), cored and coarsely chopped
- 3ounces crumbled blue cheese
- 1small bunch chives, sliced into ½-inch pieces
Instructions
Step 1
In a large bowl, stir together the tomatoes, shallot, lemon zest and juice, Worcestershire sauce and a pinch of salt. Set aside. In a small bowl, stir together the buttermilk, yogurt and mayonnaise; season to taste with salt and pepper.Step 2
Place the bacon in a large nonstick or well-seasoned cast-iron skillet set over medium-high. When sizzling, cook, stirring often, until golden, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon to a paper towel-lined plate.Step 3
To the bowl of tomatoes and shallot, add the lettuce, blue cheese, chives, bacon and three-quarters of the dressing. Toss to combine. Taste and adjust seasonings with more salt, pepper and dressing. Eat right away.