Wedge Salad

Ingredients

• 4 ounces bacon into 1"-thick pieces 
• 0.5 cup buttermilk 
• 1 tablespoon chives fresh chopped
• 1 small head iceberg lettuce 
• 4 servings kosher salt black freshly ground
• 0.5 cup mild cheese blue crumbled
• 0.3 small onion red thinly sliced
• 0.5 small shallots finely chopped
• 0.8 cup cup heavy whipping cream sour
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Cut 4 ounces slab bacon into 1"-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5-7 minutes; transfer to a paper towel-lined plate.
2. Whisk 1/2 finelychopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 tablespoon chopped fresh chives, and 1 tablespoon white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously withkosher salt, freshly ground black pepper, and more vinegar, if needed.
3. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
4. Croutons
5. Truth: Croutons arenever a bad idea.Toss torn bread witholive oil and bakeat 375°F until golden.Dried
6. Cranberries
7. We love the tart,chewy fruit againstthe snappy lettuce.Diced AvocadoA little fatty richnessand pretty color makeit a winning addition.Fresh Tarragon
8. This herb's delicateanise flavor complementsalmost anygreen salad.Spanish Chorizo
9. Cut into piecesand used in place ofbacon, it bringsa smoky spicinessinto the mix.Egg Mimosa
10. Push hard-boiled eggsthrough a mesh sievefor a fluffy texture.Toasted Almonds
11. Chopped nutsdeliver crunch—and are so good with blue cheese.Fried Shalllots
12. Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture.Sliced Scallion
13. Mirrors the bite of the chives in the dressing—but sharper.