Chef WayDonald 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
3 cups 1-inch-cubed crusty white bread
1/2 cup plus 1 tablespoon vegetable oil
3/4 pound sliced bacon
1 garlic clove, crushed
2 tablespoons mayonnaise
3 tablespoons buttermilk
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 pound blue cheese, preferably Maytag, crumbled (3/4 cup)
1 head iceberg lettuce, cut into 1-inch pieces
1/2 small red onion, thinly sliced
1 celery rib, thinly sliced
How to Make It
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.
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.
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.
In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.
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