Wedge Salad with Gorgonzola Dressing
This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It’s the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.
Ingredients
- 1 large iceberg lettuce
- 6 slices bacon cooked
- 1 cup cherry tomatoes quartered or sliced
- 2 mini cucumbers thinly sliced lengthwise on a mandoline
- 3 radishes thinly sliced on a mandoline
- 2 tablespoons chives, thinly sliced
- 2 ounces Gorgonzola cheese crumbled
Dressing:
- ½ cup buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- 2 ½ ounces Gorgonzola cheese crumbled
Instructions
Dressing
- Add all of the dressing ingredients to a food processor and pulse to combine (should be chunky). Refrigerate until ready to use.
Build the Salad
- Remove the outer leaves from the lettuce. Cut the lettuce in half through the stem. Then cut each half into three equal wedges. Cut the end to remove the stem from each wedge.
- Layer the cucumber slices on a platter or 6 individual plates, then add the wedges. To get that professional look, dress the wedge first, then "glue" your toppings (bacon, chives, tomatoes, radishes, chives, and more crumbles of cheese) to the dressing so they don't all slide to the bottom of the plate.
- Serve with extra dressing and enjoy!
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