Wedge salad
This crisp salad with a creamy blue cheese dressing is perfect served with meatloaf.
Ingredients
For the bacon bits
For the salad
- ½ red onion, finely diced
- 1 tbsp cider vinegar
- 1 iceberg lettuce
- salt
For the dressing
- 75g/2¾oz soft blue cheese, such as gorgonzola
- 100ml/3½fl oz buttermilk
- 50ml/2fl oz soured cream
- 1 tbsp cider vinegar, plus extra to taste
- ½ tsp mustard powder
- pinch sugar, plus extra to taste
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool.
For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve.
Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate.
For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary.
To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately.
