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Bleu Cheese Wedge Salad

All my bleu-cheese lovers, you are welcome for this one. This salad has all the bells and whistles and it is YUM!
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Prep Time 10 minutes
Total Time 10 minutes
Course: Salads
Ingredients Method Notes

Ingredients
  

Bleu Cheese Dressing
  • 1/3/ cup plus 1 T sour cream
  • 1/3 cup plus 1 T buttermilk
  • 4 1/2 tsp red wine vinegar
  • 1/4 cup finely minced shallot
  • 3/4 tsp real salt
  • 4 oz bleu cheese crumbles
Salad
  • 1 head iceberg lettuce
  • 3 hard-boiled eggs, peeled and diced
  • 8 strips bacon, cooked and crumbled
  • green onions, sliced
  • tomatoes, sliced
  • more bleu cheese crumbles for the garnish

Method
 

  1. Gently mix dressing ingredients together, cover, and refrigerate while you prepare the res of the salad.
  2. Take the head of iceberg lettuce and slam the core on the countertop to loosen the core, or cut out the core.
  3. Rinse the inside with water, and turn it back upside down to drain. When drained, cut in either 4 or 8 portions depending on how big you want the serving size.
  4. On a serving platter or individual plates, assemble the salad in this order: wedge of iceberg, bleu cheese dressing, egg, bacon, tomatoes, green onion, more blue cheese crumbles.

Notes

Make sure you have both a fork AND a knife when you eat this. ENJOY!