Cathy Thomas: This is the best way to make a Wedge Salad ...Middle East

By Cathy Thomas | Correspondent

Recipe: This is the best way to make a Wedge Salad

In my opinion, a wedge salad should have a boatload of tasty garnishes. The cold, crisp, knife-cut Iceberg lettuce needs plenty of delicious blue cheese dressing, and the toppings should include some kind of onion, thick-cut crunchy bacon, and tomatoes. I’ve been known to throw in some sliced pickled beets and a few thin slivers of salami on the side of the plate.

The wedge salad recipe in Cook’s Illustrated magazine offers a dandy take on the onion element. Instead of sliced red onion, it suggests thinly sliced pickled shallots, a sweet-sour element that is quick to prepare and scrumptious. Their formula also includes a last-minute scattering of snipped fresh chives.

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce much easier.

Wedge Salad Yield: 4 servings

INGREDIENTS Pickled Shallots:

1/3 cup red wine vinegar

2 tablespoons granulated sugar

2 shallots, thinly sliced

Freshly ground black pepper, to taste

Dressing:

2 ounces blue cheese (1/2 cup), crumbled

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon lemon juice

2 teaspoons red wine vinegar

1/4 teaspoon hot sauce

Salad:

6 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces

1 head Iceberg lettuce (1 1/4 pounds), stem trimmed, chilled, see cook’s notes

1 plum tomato, cored and cut into 1/4-inch pieces, or 12 cherry tomatoes cut in half

4 ounces (1 cup) blue cheese, crumbled

2 tablespoons fresh chives, cut into 1/2-inch lengths

Cook’s notes: The lettuce’s core should stay intact to hold the leaves together in a tight stack.

DIRECTIONS 1. Prepare pickled shallots: Combine vinegar and sugar in a small microwave-safe bowl or glass measuring cup with a handle. Microwave until sugar is dissolved and vinegar is steaming, 30 to 60 seconds. Add shallots and stir to combine. Cover and cool completely for about 30 minutes. They can be refrigerated airtight for up to one week. Drain before using the shallots on the salad.

2. Prepare the dressing: While the shallots are pickling, mash the blue cheese in a medium bowl with a fork. Add the mayonnaise, sour cream, juice, vinegar, and hot sauce; stir to combine. Season with freshly ground black pepper.

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3. Prepare the bacon: Cook bacon in a 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is a deep, golden brown, adjusting heat to keep bacon from browning too quickly. Transfer bacon to a paper towel-lined plate to drain.

4. Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, on rimmed plates or shallow bowls. Drizzle about 3 tablespoons dressing across the top of each wedge, using a spoon to help it cascade down the sides. Divide tomato(es), 1 cup crumbled blue cheese, and bacon among wedges. Garnish with drained pickled shallots and chives. Season generously with freshly ground black pepper. Pass remaining dressing separately.

Source: Adapted from Cook’s Illustrated magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

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