Did you have a good Memorial Day weekend? We had a great weekend with friends, good food, and good company. The weather was perfect and we spent the evening eating outside and listening to the children play. It was very Norman Rockwell if I do say so myself.
This wedge salad is one of those things that is so simple and so delicious that you cannot believe that you did not think of it yourself. One of my absolute favorite restaurants in the world is The Peninsula Grill in Charleston, South Carolina. They have a wedge salad on their menu, and I order it every time I eat there. The iceburg lettuce is served ice cold and topped with a generous amount of blue cheese buttermilk dressing and crispy crumbled bacon. I cannot tell you how amazing it is.
My friend Cheryl Rule from 5 Second Rule and I were chatting it up in the airport on our way home from Camp Blogaway. We were talking about my upcoming move and how I wanted to get a cookbook that I recently saw featuring recipes from the Midwest, called Heartland. She told me that she had the book and would love for me to have it. How sweet is she? We parted ways, and lo and behold, it showed up in my mailbox a few days later. I love food bloggers, they really are some of the nicest people around. Thank you Cheryl for sending me this gorgeous book, and thank you Judith Fertig for writing it. I have made quite a few things out of it so far, and I swear it makes me that much more excited about moving to the Midwest. The recipes are rustic, homey, and comforting. The photography is stunning as well. Add this book to your cookbook collection. This Heartland Wedge Salad was the first thing to catch my eye and it was a perfect salad that was hearty enough to be a meal, but also really good with a simple grilled chicken or steak.
For the dressing:
4 ounce blue cheese
2 Tablespoons heavy cream
2 Tablespoons mayonnaise (I leave this out and use sour cream instead)
2 Tablespoons buttermilk
1 Tablespoon canola oil
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 small finely chopped shallot
salt and pepper
For the salad:
1 head iceberg cored and quartered lengthwise
8 slices bacon cooked and crumbled
12 cherry tomatoes, halved
4 ounces blue cheese
1/2 cup chopped scallions
salt and pepper to taste
To make the dressing, add the blue cheese, cream, sour cream, buttermilk, oil, Worcestershire sauce, hot sauce, and shallots in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper. Put in a bowl and set aside.
Place the wedge of iceberg on the plate and top with the blue cheese dressing. Add the tomatoes, bacon, blue cheese, and scallions to the salad. Grind some fresh pepper on the top.
Enjoy your day off! Happy Memorial Day!