Recipes Iceberg Salad with Blue Cheese Dressing 5.0 (4,630) Add your rating & review 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 By Donald Link Donald Link Food & Wine Star Chef of Herbsaint, Cochon, Calcasieu, and Pêche (New Orleans). Food & Wine's Editorial Guidelines Updated on July 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 30 mins Yield: 6 Ingredients 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 Salt 2 tablespoons mayonnaise 3 tablespoons buttermilk 1 1/2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Cayenne pepper 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 Directions 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. Make Ahead The bacon and dressing can be refrigerated separately overnight. The croutons can be stored overnight in an airtight container. Rate it Print