© Quentin Bacon
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

Chef Way Donald Link makes his own mayonnaise for the delightfully creamy blue cheese dressing. Easy Way Use prepared mayo in this easy-to-eat version of the classic iceberg wedge salad.    More Great Salads  

How to Make It

Step 1    

Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.

Step 2    

Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.

Step 3    

In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.

Step 4    

In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.

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