Wedge Salad | Weblog

This recipe first appeared in my debut cookbook, The Ancestral Desk

1/2 cup full-fat bitter cream
1/2 cup mayonnaise (recipe right here)
1/2 tbsp white wine vinegar
1/2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
4 oz crumbled blue cheese, divided
salt and pepper to style
1 head iceberg lettuce
20 grape or cherry tomatoes, sliced in half lengthwise
4 radishes, thinly sliced
6 oz bacon, cooked and chopped

1. In a bowl, whisk collectively the bitter cream, mayonnaise, white wine vinegar, lemon juice, garlic powder, and onion powder. Stir in half of the blue cheese and add salt and pepper to style. The dressing can be utilized instantly, however for finest outcomes, cowl and refrigerate it for as much as 24 hours to let the flavors marry.

2. Core and quarter the pinnacle of lettuce, then high every wedge with dressing, tomatoes, radishes, bacon, and the opposite half of the crumbled blue cheese.