Iceberg Wedges with Warm Bacon and Blue Cheese Dressing

The classic combo is back and bacon makes it better than ever. Photo by Mark Thomas Studio.

1 ½ cupsMayonnaise
2 tablespoonsFresh lemon juice or red wine vinegar
1 tablespoonCoarsely ground black pepper
1 teaspoonSartain's Menu The Sauce (hot sauce)
1 cupPoint Reyes Original Blue Cheese
Buttermilk, optional
½ poundThick-cut bacon, cut crosswise into 1
1 largeHead of iceberg lettuce
½ Red onion, very thinly sliced


Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended.

If too thick, thin with buttermilk by tablespoonfuls to desired consistency.

DO AHEAD: The dressing can be made 1 day ahead. Cover and chill.

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.

Cut lettuce into 6 wedges, each with some core attached. Arrange wedges on plates.

Spoon dressing over the lettuce.

Using a slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Makes 6 servings.

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