Classic Wedge Salad With Blue Cheese Dressing The Mountain Sprinkle liberally with salt and toss to combine*. allow the tomatoes to sit 15 to 20 minutes at room temperature, then drain, using a small strainer or spooning the tomatoes out of the bowl with a slotted spoon. cook the bacon in a medium skillet over medium low heat until crisp; about 5 to 10 minutes. Cook the bacon: spread the bacon strips on a baking sheet. bake the bacon in the oven at 400°f for roughly 12 minutes. remove from the oven and sprinkle the brown sugar liberally over the hot bacon and place back in the oven for 3 to 5 more minutes or until the sugar has visibly “candied” the meat.
Wedge Salad With Blue Cheese Dressing Story Telling Co In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, worcestershire, hot sauce, salt, and pepper. pulse the mixture until smooth. taste for seasoning and add more worcestershire, hot sauce, salt, or pepper, if you like. if you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time. Add all of the dressing ingredients to a medium bowl and stir well to combine. refrigerate for at least 30 minutes, or can be made several days in advance. cut the bacon into pieces and cook the bacon in a skillet until crisp. remove to a plate lined with paper towels. cut the iceberg lettuce in half. Wedge salad. place one wedge on each plate. using the back of a spoon, coat the wedge's sides with dressing. divide the other ingredients and arrange them on top of and around the wedge. sprinkle with the rest of the divided blue cheese crumbles. drizzle with additional dressing as desired. season with salt and pepper. Chill for 1 2 hours before dressing the salad. assemble the salad: cut the lettuce into quarters and arrange them on a serving platter. add 2 tbs blue cheese dressing to the top of each lettuce quarter. evenly distribute the bacon, tomato, and eggs over the wedges. salt and pepper if you’d like.
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