Rating: 3.08 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
  • 13 Ratings

This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.

Martha Stewart Living, July/August 2021

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Credit: Nico Schinco

Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.

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  • Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.

  • Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.

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Reviews

13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0