Fresh salad with a tangy blue cheese dressing
An American classic, a wedge of iceberg lettuce is covered in a tangy blue cheese dressing. Add a few toppings and you have a delicious starter, main or even side to a hearty steak or creamy buffalo mac & cheese. Remove the bacon for a vegetarian version.
Recipe
Serves: 2 | Time: 5 to 10 min
Ingredients
- 1/2 head iceberg lettuce
- 4 slices bacon
- 1/2 cup blue cheese dressing
- Cherry tomatoes
- Blue cheese
- Chives
Method
- Chop bacon and pan fry over medium heat for 5 minutes, tossing occasionally, until crispy.
- Prepare ingredients:
- Cut lettuce head in quarters, rinse and dry.
- Rinse tomatoes and cut in quarters.
- Crumble blue cheese.
- Assemble:
- Dress each quarter iceberg with blue cheese dressing (about 1/4 cup or to taste).
- Sprinkle over the tomatoes, bacon bits, crumbled blue cheese and chives.
Substitutions
I highlight here the core of the dish and suggest possible substitutions to adapt the salad to your preferences, diet and ingredients available to you.
Core: Iceberg, blue cheese dressing & crumbled blue cheese.
Substitutions: For more practicality and even distribution of sauce and topping you can also use the same ingredients and simply shred the iceberg rather that serve it as a wedge.
| Recipe components | Possible substitutions* |
| Chives | • Finely diced red onion |
| Bacon | • Skip to make vegetarian |
Country
USA
USA
The Global Homecook 