Chopped Wedge Salad

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    1. Make the Dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, half of the crumbled blue cheese (about ¾ cup), garlic powder, Worcestershire sauce, lemon juice, and chopped chives. Whisk until smooth and well combined. The remaining blue cheese will be used as a final garnish. Season the dressing with salt and pepper to your taste. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

    2. Assemble the Salad: In a very large bowl, combine the chopped iceberg lettuce, chopped romaine, crumbled bacon, halved cherry tomatoes, and the ¼ cup of chopped chives.

    3. Toss and Serve: Pour the desired amount of the prepared dressing over the salad. Toss gently but thoroughly until all the ingredients are evenly coated. Reserve any extra dressing for another use.

    4. Garnish and Finish: Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the remaining ¾ cup of crumbled blue cheese over the top. Serve immediately.

    Tips for the Best Chopped Wedge Salad

    • Keep it Cold: For the signature wedge salad crunch, ensure your lettuce is well-chilled before chopping and assembling.

    • Cook Bacon Perfectly: For easy crumbles, bake your bacon on a parchment-lined sheet pan at 400°F (200°C) for 15-20 minutes, until crispy. Drain on paper towels, then chop or crumble.

    • Make it a Meal: Add grilled chicken, shrimp, or hard-boiled eggs to turn this into a hearty main-course salad.

    • Dressing Consistency: If you prefer a thinner dressing, add a splash more buttermilk until it reaches your desired consistency.

  • Better Dressing Distribution: Chopping and tossing allows the creamy dressing to lightly coat every piece of lettuce, not just the top.

    • Ingredients

    For the Salad:

    • 1 head iceberg lettuce, cored, quartered, and chopped into bite-sized pieces

    • 1 romaine lettuce heart, cored and chopped into bite-sized pieces

    • 8 slices bacon, cooked until crisp and crumbled

    • 2 cups cherry tomatoes, halved

    • ¼ cup fresh chives, chopped

    For the Creamy Blue Cheese Dressing:

    • ½ cup buttermilk

    • ¾ cup mayonnaise

    • ¾ cup sour cream

    • 1 ½ cups blue cheese, crumbled, divided

    • ½ teaspoon garlic powder

    • 2 teaspoons Worcestershire sauce

    • Juice of 1 lemon (about 2 tablespoons)

    • 2 tablespoons fresh chives, chopped

    • Kosher salt and freshly ground black pepper, to taste

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