Wedge Salad with Bacon and Gargonzola Dressing
Recipe makes 2 servings
Whatcha Need
Dressing:
- 8 teaspoons white rice wine vinegar
- 8 teaspoons extra-virgin olive oil
- 1 garlic clove, finely minced
- 1 teaspoon sea salt
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- ¼ cup (about 1.3 ounces) crumbled Gargonzola dolce cheese
- 2 Tablespoons sour cream
- 2 Tablespoons quality mayonnaise
-1 Tablespoon fresh chives, chopped, plus more for garnish
Salad:
- ½ small head (about 1 pound) iceberg lettuce, loose outer leaves removed
- 2 slices thick center-cut bacon, cooked crisp and crumbled
- 8 grape tomatoes, halved
Whatcha Do
- To make the dressing: In a medium bowl, whisk together the vinegar, olive oil, garlic, salt, sugar, sour cream, and mayonnaise. Using a wooden spoon or rubber spatula, fold in the crumbled Gargonzola dolce and chopped chives until well combined.
- To assemble the salad: Cut the lettuce through the core into four wedges. Place two wedges on each chilled salad plate and spoon dressing generously over them. Sprinkle the crumbled bacon and tomato halves over the dressed wedges. Garnish with additional chopped chives. Serve immediately.
