Slivered Wedge Salad with Buttermilk Dressing and Bacon
Like many people, my eyes light up when I see a wedge salad on a restaurant menu. It’s just the perfect retro salad indulgence, the hunk of iceberg with its dearth of nutrients, the creamy dressing, the fat crumbles of bacon on top.
I was busy in the produce section of the market the other day, buying my fair share of organic politically correct produce (lacino kale anyone?), and my eye fell upon those pale green orbs of iceberg lettuce. Why should this kind of salad joy be relegated to restaurants alone?
Here’s the thing I did differently, though. I slivered up the lettuce into ribbons of crunchiness, which allowed the dressing and the bacon to disperse themselves more evenly throughout. I also used yogurt instead of sour cream in the dressing to attempt to introduce a modicum of healthfulness into this dish, and didn’t have blue cheese, so that wasn’t in play, but you may well say pish posh, I’m going with sour cream instead, and you may remember to pick up blue cheese.
Slivered Wedge Salad with Buttermilk Dressing and BaconPrint
- 1 shallot
- ½ onion, cut into chunks
- 2/3 cup plain Greek yogurt
- ¾ cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 head iceberg lettuce, quartered cored and thinly sliced crosswise
- 6 strips crisp-cooked bacon, crumbled
1. Place the shallot and onion into a good processor and process until very finely chopped, basically pureed. Add the yogurt, buttermilk, lemon juice, vinegar and mustard, and process until smooth.