Crowdpleaser Alert: Wedge Salad

It occurred to me the other day that I’ve never made this classic in my house even though it is literally impossible for the family NOT to order it when it’s on a restaurant menu. I got a lot of requests last night when I instagrammed it, so here is the official recipe. Happy Monday everybody!

Wedge Salad
Makes 8 wedges
Serve with a simple protein like roast chicken, grilled steak or fish. (We grilled a beautiful swordfish at our farmer’s market along with campfire potatoes tossed with white wine vinegar, salt and pepper instead of creme fraiche.)

Dressing:
In a mini food processor (or a medium bowl, a whisk, and a lot of determination) whirl together the following ingredients:

2 tablespoons white wine vinegar (or juice from half a lemon)
1/2 cup mayonnaise
1/2 cup buttermilk
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3 ounces crumbled blue cheese
kosher salt & freshly ground black pepper

Salad:
2 heads iceberg lettuce, each head cut into quarters (We only served 5 quarters/wedges, but there is enough dressing for 8 wedges)
1 cup tomatoes (any kind), chopped
2 slices good-quality bacon, cooked and diced
3-4 radishes, trimmed and sliced paper-thin
generous handful snipped chives

Place lettuce wedges on a platter, drizzle dressing all over, making sure to get inside the folds of the iceberg, then top with remaining ingredients.