Chopped Wedge Salad
I love a chopped wedge salad! All the classic flavors of a wedge: iceberg, tomatoes, crispy bacon and chives with a wonderful blue cheese vinaigrette. Super delicious and so easy to make!
Ingredients
- 8 slices bacon, chopped
- 1 head iceberg lettuce, chopped
- kosher salt and pepper
- 2 cups cherry tomatoes, chopped
- ⅓ cup crumbled blue cheese
- 1 tablespoon chopped fresh chives
blue cheese vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- pinch of salt and pepper
- ½ cup olive oil
- 3 to 4 tablespoons crumbled blue cheese
Instructions
- Heat the chopped bacon in a skillet over medium heat. Cook, stirring often, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.
- Chop up the head of iceberg lettuce and place it in a bowl. Toss with a big pinch of salt and pepper. Add in the cherry tomatoes, bacon and blue cheese. Drizzle with a few spoonfuls of the dressing and toss. Sprinkle on the fresh chives.
- Serve with extra dressing for drizzling!
blue cheese vinaigrette
- Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.
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