Iceberg Wedge Salad with Creamy Gorgonzola Dressing (Brad Sorenson) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 cup sour cream |
1 cup prepared mayonnaise |
1/2 cup gorgonzola cheese, crumbled up |
2 to 4 tablespoons buttermilk |
kosher salt and freshly ground black pepper, to taste |
2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil) |
1 head iceberg lettuce, quartered, core removed |
8 strips good quality bacon, cooked crispy |
8 tear drop, or grape tomatoes, halved |
1/2 cup blue cheese, crumbled |
Directions:
1. In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
2. Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.
3. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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