Recipe: This is the best way to make a Wedge Salad

In my opinion a wedge salad should have a boatload of tasty garnishes The cold crisp knife-cut Iceberg lettuce demands plenty of delicious blue cheese dressing and the toppings should include particular kind of onion thick-cut crunchy bacon and tomatoes I ve been known to throw in specific sliced pickled beets and a meager thin slivers of salami on the side of the plate The wedge salad recipe in Cook s Illustrated magazine offers a dandy take on the onion element Instead of sliced red onion it suggests thinly sliced pickled shallots a sweet-sour element that is quick to prepare and scrumptious Their formula also includes a last-minute scattering of snipped fresh chives I ve noticed that guests appreciate a place setting that includes steak knives The sharp blades make cutting Iceberg lettuce much easier Wedge Salad Yield servings INGREDIENTS Pickled Shallots cup red wine vinegar tablespoons granulated sugar shallots thinly sliced Freshly ground black pepper to taste Dressing ounces blue cheese cup crumbled cup mayonnaise cup sour cream tablespoon lemon juice teaspoons red wine vinegar teaspoon hot sauce Salad slices thick-cut bacon cut crosswise into -inch-wide pieces head Iceberg lettuce pounds stem trimmed chilled see cook s notes plum tomato cored and cut into -inch pieces or cherry tomatoes cut in half ounces cup blue cheese crumbled tablespoons fresh chives cut into -inch lengths Cook s notes The lettuce s core should stay intact to hold the leaves together in a tight stack DIRECTIONS Prepare pickled shallots Combine vinegar and sugar in a small microwave-safe bowl or glass measuring cup with a handle Microwave until sugar is dissolved and vinegar is steaming to seconds Add shallots and stir to combine Cover and cool thoroughly for about minutes They can be refrigerated airtight for up to one week Drain before using the shallots on the salad Prepare the dressing While the shallots are pickling mash the blue cheese in a medium bowl with a fork Add the mayonnaise sour cream juice vinegar and hot sauce stir to combine Season with freshly ground black pepper Prepare the bacon Cook bacon in a -inch skillet over medium-low heat stirring occasionally until fat is rendered and bacon is a deep golden brown adjusting heat to keep bacon from browning too swiftly Transfer bacon to a paper towel-lined plate to drain Halve lettuce through core and cut each half into wedges leaving core intact Arrange lettuce wedges rounded side down on rimmed plates or shallow bowls Drizzle about tablespoons dressing across the top of each wedge using a spoon to help it cascade down the sides Divide tomato es cup crumbled blue cheese and bacon among wedges Garnish with drained pickled shallots and chives Season generously with freshly ground black pepper Pass remaining dressing separately Source Adapted from Cook s Illustrated magazine Award-winning food writer Cathy Thomas has written three cookbooks including Best Plants on the Planet Follow her at CathyThomasCooks com Related Articles A simple recipe for tsukudani an everyday Japanese side dish to eat with hot rice Grilled chicken slathered in a homemade barbecue sauce stars in this dinner for four Recipe The best protein bars are the ones you make at home Five super simple summery recipes Great mangoes are a treasure Here s how to savor them