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Alex Guarnaschelli Wedge Salad<\/p>\nAlex Guarnaschelli Wedge Salad<\/p>\n
<\/p>\n
1 large head iceberg lettuce<\/p>\n
1 pint cherry tomatoes, halved<\/p>\n
6 strips pre-sliced bacon<\/p>\n
8 ounces blue cheese, crumbled<\/p>\n
1 cup sour cream<\/p>\n
\u00bd cup mayonnaise<\/p>\n
1 T. red wine vinegar<\/p>\n
1 T. Worcestershire sauce<\/p>\n
\u00bd cup buttermilk<\/p>\n
4 sprigs dill, finely chopped, stems and all<\/p>\n
<\/p>\n
In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool. In a medium bowl, combine half of the bleu cheese crumbles with the sour cream, mayonnaise, buttermilk, and red wine vinegar. Season with salt and pepper. Split the head of iceberg into 4 quarters\/wedges. Season with salt and pepper, and top with the tomatoes. Chop and crumble the bacon on top. Drizzle with bleu cheese dressing. Finish with the dill, a sprinkle of salt, and crumble the remaining blue cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
Alex Guarnaschelli Wedge Salad 1 large head iceberg lettuce 1 pint cherry tomatoes, halved 6 strips pre-sliced bacon 8 ounces blue cheese, crumbled 1 cup sour cream \u00bd cup mayonnaise 1 T. red wine vinegar 1 T. Worcestershire sauce \u00bd cup buttermilk 4 sprigs dill, finely chopped, stems and all In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool. In a medium bowl, combine half of the…<\/p>\n