Classic Wedge Salad with Blue Cheese Dressing Recipe

**The Art of Creating a Delicious Blue Cheese Dressing**

When it comes to creating a delicious blue cheese dressing, there are several key ingredients that need to come together in harmony. The base of our dressing is yogurt, which provides creaminess and roundness to the final product. We also add a little bit of tartness with Worcestershire sauce and a dash of Tabasco for a hint of Zing and depth of flavor.

The acidity in our dressing is crucial, and we achieve this with a squeeze of fresh lemon juice. The brightness of the lemon helps to cut through the richness of the blue cheese and adds a welcome tanginess to the final product. A pinch of salt also enhances the flavors and brings out the best in each ingredient.

Now that we have our base dressing, it's time to add some flavor and texture. We'll be using crumbled blue cheese as the star of the show, but not too much - just a small amount will do. The pungency of the blue cheese is balanced by the creaminess of the yogurt, creating a delightful harmony of flavors.

To finish our dressing off, we'll add some chopped fresh herbs - such as chives or parsley - to give it a bright and refreshing flavor. A sprinkle of paprika adds a smoky depth to the dish, while a pinch of cayenne pepper provides just the right amount of heat.

**The Making of Croutons**

While our dressing is being prepared, we can start working on some croutons to add texture to our salad. We'll be using small pieces of bread that have been cubed and toasted until crispy. This process adds a satisfying crunch to each bite and helps to balance out the creaminess of the blue cheese.

To make our croutons, we simply need to cube up our bread into small pieces, toss them in some olive oil, and bake them in the oven until they're golden brown and crispy. This is where patience comes in - it takes a little while for the bread to get crunchy, but trust us, it's worth the wait.

**Assembling the Salad**

Now that we have all our ingredients prepared, it's time to assemble our salad. We'll be using a head of iceberg lettuce as the base, which provides a crisp and refreshing crunch to each bite. Our blue cheese dressing is spooned over the top of the lettuce, followed by some thinly sliced red onion for added tanginess.

Next comes the croutons - those delicious little pieces of crispy bread that add texture and flavor to our salad. We'll also sprinkle on some chopped fresh herbs to give it a bright and refreshing flavor. To finish off our dish, we'll top it with some shaved bacon - just a small amount will do, as we want the blue cheese dressing to be the star of the show.

**Tips and Variations**

One thing to note is that this salad is best served immediately after it's made. The flavors are at their most vibrant, and the textures are still crisp and fresh. If you're planning to serve it later, feel free to refrigerate it for up to a day in advance - but be sure to give it a good stir before serving.

If you want to make this salad your own, there are plenty of ways to do so. Some people might add diced tomatoes or chopped avocado for extra creaminess and flavor. Others might use different types of cheese, such as goat cheese or feta, for a unique twist on the classic blue cheese dressing. The beauty of this recipe is that it's incredibly flexible - feel free to experiment and make it your own!

**Conclusion**

And there you have it - a delicious blue cheese dressing that's perfect for salads, sandwiches, or just enjoying on its own. With its tangy flavors and crunchy textures, this dressing is sure to become a favorite in your household. So go ahead, give it a try, and let us know what you think!

"WEBVTTKind: captionsLanguage: enforeign this week we are doing a classic wedge salad with a blue cheese dressing and we're going to do a little bit of a fancy sort of restaurant styled presentation for this but you can do it simply as well I'd like to remind everyone that we have an affiliate link with Chef's temp as well as a patreon with details in the description below if you need a kitchen thermometer or meat probe you can get that for 15 off if you use code love your food at checkout but first here's our ingredients so we've got a head of iceberg lettuce some bacon Lardo some blue cheese a red onion some cherry tomatoes or grape tomatoes some mayonnaise some yogurt or sour cream a little bit of buttermilk a lemon we're just gonna use the juice of a lemon some white vinegar some bread and a little bit of Tabasco sauce and some Worcestershire sauce as well so we're going to start off with our bacon we want to get our bacon crispy now you can do this however you like you can cut this into lardon you can get just regular bacon and cut it into Lardo we got um some bacon that it's basically it's sort of end cut so it's slightly off shape but we wanted it to remain a little bit meaty once it was cooked so they're pretty big pieces you can get smaller pieces and it will work just fine you can just cut lardom out of sliced bacon from the grocery store now we're going to dice our red onion pretty finely we don't want it very big we want it pretty small and we are going to do a quick pickle with this red onion so we're just going to dump um basically what came out to about uh a quarter cup of red onion into that quarter cup of white vinegar now ours is actually pickling vinegar which is a slightly higher percentage of acetic acid so it's quite tart and we're just gonna let this sit while the bacon cooks and while everything else is coming together you want to start with this part and let everything else come together sort of a little bit later a lot of Mison Plus for this one and then when it's time to actually put it together it comes together really really fast we're going to do a little preparation on our cherry tomatoes as well so we've got cherry tomatoes or grape tomatoes like I said so we're just going to cut these into quarters and then what we're going to do is we're going to Salt them really really well so give them a good a good coating we're using kosher salt here and give them a little stir make sure they're all well coated with the salt and then we're going to toss these into a strainer and put that strainer back over the bowl and let them drain a little bit we're just going to let some of the liquid come out of these and and just dehydrate them slightly almost like a quick cure again like like the onions like a quick pickle so now we've got our blue cheese and we have a really this is a very blue cheese it was really delicious but if you prefer a milder blue cheese you can use that as well a Gorgonzola from the grocery store will work just fine for this we're gonna add in our Mayo once we've got the blue cheese sort of crumbled a little bit and now we're using yogurt but you can use sour cream for this portion or even creme fraiche if you have it we have a recipe on our channel for making your own creme fraiche and it's delicious and will work very very well in this recipe and then we're just going to mix that together now remember this is a salad dressing so it does need to flow a little bit if you find that it's too thick what we're going to do is thin it out a little bit with some buttermilk if you find that it's not too thick if it's if it's the right consistency for you then that's fine you don't have to add the buttermilk if you don't have it on hand or you can use a little bit more sour cream to sort of uh loosen it a little bit and then we're going to take the juice from half a lemon now our lemon just kind of popped right open there we're just going to juice half a lemon here and we're going to add the juice into our dressing as well just for a little bit of acidity and some brightness in there all those other flavors are very creamy and round even if the yogurt is a little bit tart we do want some of that that bright acidity in there that Worcestershire sauce and a little bit of Tabasco again for a little bit of Zing a little bit of depth of flavor in there and we're just going to combine that and make sure it is all well combined and well Blended a little bit of fresh cracked black pepper as well and uh this dressing does have some similarities to like a ranch dressing as well um but um yeah it's it's got that blue cheese Zing to it and uh we're just gonna let that sit now and all those flavors will come together for the bread we're going to cut our bread into pretty small little pieces we're not making Crouton out of this this is more of a sort of a a crispy garnish and what we're going to do is now that our bacon is done so it took quite some time to get it down to here we did render out as you can see quite a lot of fat so we're going to take the bacon out of the pan and let that sit for a little while and then in a larger pan because we've actually got a lot of bread here we're going to put in our bread crumbs and our small sliced bread and we're also going to toss in the the bacon grease from that rendered bacon so I just add that bacon grease in there and that will add a little bit of flavor it adds some oil to the pan to help everything get a little bit toasty and you know you get that beautiful bacony Aroma from everything in there and uh we'll help it get a little bit of color so once they are a little bit toasty and crispy on the outside uh these are ready to go so we can take those out of the pan as well and set them aside now if they're not super super crispy coming out of the pan uh once they've sat down for a little while once you've set them aside and they've cooled off a little bit they will be pretty nice and crispy we actually find that some of these are actually better the next day so now the wedge portion so we're going to cut our um our head of iceberg lettuce here into four now ours is a little bit misshapen you can see the stem goes off at kind of a weird angle so some of them will not have the stem which is ideal because you do want everything to sort of be held together by the stem but uh not the end of the world if it doesn't and then the last thing to do to get everything ready is to chop up the herbs and you don't need to chop them super finely we're going to check ours pretty roughly actually so each bowl is going to get a quarter of a wedge a quarter of a head of iceberg lettuce now if you're ahead of lettuce is huge You may wish to make smaller pieces and cut it into sixths or something like that and then we're gonna spoon that dressing on and a little bit of those herbs and then comes everything else that we've made so a little bit of that bright sour and tangy um quick pickled red onion so you get the sharpness of The Red Onion that tanginess of the uh of the acetic acid the vinegar we're going to add a little bit of those uh slightly dehydrated Tomatoes you can see here uh quite a lot of liquid has come off of those and you can use that liquid for other things as well because it's really nicely tomato flavored and then a little bit of bacon now we didn't do a whole lot of bacon we didn't really want it to be the star of the show we wanted the sort of the dressing to be the star of the show uh so a little bit of bacon in there just for some interest and now our nice crispy little uh pieces of bread in there our toasty pieces of bread and uh and that's it that's really the whole thing it's quite simple once you've got all that Mison blast done so once you've done all of the uh the little preparations to lead up to this um it comes together pretty much instantly it's just a matter of putting it all together on a plate and uh really really delicious like I said this is sort of a classic fancy restaurant presentation but you can cut it off the stem and just provide it like a salad and mix it all together it just works just as fine if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link in the description below and remember to love your food thank youforeign this week we are doing a classic wedge salad with a blue cheese dressing and we're going to do a little bit of a fancy sort of restaurant styled presentation for this but you can do it simply as well I'd like to remind everyone that we have an affiliate link with Chef's temp as well as a patreon with details in the description below if you need a kitchen thermometer or meat probe you can get that for 15 off if you use code love your food at checkout but first here's our ingredients so we've got a head of iceberg lettuce some bacon Lardo some blue cheese a red onion some cherry tomatoes or grape tomatoes some mayonnaise some yogurt or sour cream a little bit of buttermilk a lemon we're just gonna use the juice of a lemon some white vinegar some bread and a little bit of Tabasco sauce and some Worcestershire sauce as well so we're going to start off with our bacon we want to get our bacon crispy now you can do this however you like you can cut this into lardon you can get just regular bacon and cut it into Lardo we got um some bacon that it's basically it's sort of end cut so it's slightly off shape but we wanted it to remain a little bit meaty once it was cooked so they're pretty big pieces you can get smaller pieces and it will work just fine you can just cut lardom out of sliced bacon from the grocery store now we're going to dice our red onion pretty finely we don't want it very big we want it pretty small and we are going to do a quick pickle with this red onion so we're just going to dump um basically what came out to about uh a quarter cup of red onion into that quarter cup of white vinegar now ours is actually pickling vinegar which is a slightly higher percentage of acetic acid so it's quite tart and we're just gonna let this sit while the bacon cooks and while everything else is coming together you want to start with this part and let everything else come together sort of a little bit later a lot of Mison Plus for this one and then when it's time to actually put it together it comes together really really fast we're going to do a little preparation on our cherry tomatoes as well so we've got cherry tomatoes or grape tomatoes like I said so we're just going to cut these into quarters and then what we're going to do is we're going to Salt them really really well so give them a good a good coating we're using kosher salt here and give them a little stir make sure they're all well coated with the salt and then we're going to toss these into a strainer and put that strainer back over the bowl and let them drain a little bit we're just going to let some of the liquid come out of these and and just dehydrate them slightly almost like a quick cure again like like the onions like a quick pickle so now we've got our blue cheese and we have a really this is a very blue cheese it was really delicious but if you prefer a milder blue cheese you can use that as well a Gorgonzola from the grocery store will work just fine for this we're gonna add in our Mayo once we've got the blue cheese sort of crumbled a little bit and now we're using yogurt but you can use sour cream for this portion or even creme fraiche if you have it we have a recipe on our channel for making your own creme fraiche and it's delicious and will work very very well in this recipe and then we're just going to mix that together now remember this is a salad dressing so it does need to flow a little bit if you find that it's too thick what we're going to do is thin it out a little bit with some buttermilk if you find that it's not too thick if it's if it's the right consistency for you then that's fine you don't have to add the buttermilk if you don't have it on hand or you can use a little bit more sour cream to sort of uh loosen it a little bit and then we're going to take the juice from half a lemon now our lemon just kind of popped right open there we're just going to juice half a lemon here and we're going to add the juice into our dressing as well just for a little bit of acidity and some brightness in there all those other flavors are very creamy and round even if the yogurt is a little bit tart we do want some of that that bright acidity in there that Worcestershire sauce and a little bit of Tabasco again for a little bit of Zing a little bit of depth of flavor in there and we're just going to combine that and make sure it is all well combined and well Blended a little bit of fresh cracked black pepper as well and uh this dressing does have some similarities to like a ranch dressing as well um but um yeah it's it's got that blue cheese Zing to it and uh we're just gonna let that sit now and all those flavors will come together for the bread we're going to cut our bread into pretty small little pieces we're not making Crouton out of this this is more of a sort of a a crispy garnish and what we're going to do is now that our bacon is done so it took quite some time to get it down to here we did render out as you can see quite a lot of fat so we're going to take the bacon out of the pan and let that sit for a little while and then in a larger pan because we've actually got a lot of bread here we're going to put in our bread crumbs and our small sliced bread and we're also going to toss in the the bacon grease from that rendered bacon so I just add that bacon grease in there and that will add a little bit of flavor it adds some oil to the pan to help everything get a little bit toasty and you know you get that beautiful bacony Aroma from everything in there and uh we'll help it get a little bit of color so once they are a little bit toasty and crispy on the outside uh these are ready to go so we can take those out of the pan as well and set them aside now if they're not super super crispy coming out of the pan uh once they've sat down for a little while once you've set them aside and they've cooled off a little bit they will be pretty nice and crispy we actually find that some of these are actually better the next day so now the wedge portion so we're going to cut our um our head of iceberg lettuce here into four now ours is a little bit misshapen you can see the stem goes off at kind of a weird angle so some of them will not have the stem which is ideal because you do want everything to sort of be held together by the stem but uh not the end of the world if it doesn't and then the last thing to do to get everything ready is to chop up the herbs and you don't need to chop them super finely we're going to check ours pretty roughly actually so each bowl is going to get a quarter of a wedge a quarter of a head of iceberg lettuce now if you're ahead of lettuce is huge You may wish to make smaller pieces and cut it into sixths or something like that and then we're gonna spoon that dressing on and a little bit of those herbs and then comes everything else that we've made so a little bit of that bright sour and tangy um quick pickled red onion so you get the sharpness of The Red Onion that tanginess of the uh of the acetic acid the vinegar we're going to add a little bit of those uh slightly dehydrated Tomatoes you can see here uh quite a lot of liquid has come off of those and you can use that liquid for other things as well because it's really nicely tomato flavored and then a little bit of bacon now we didn't do a whole lot of bacon we didn't really want it to be the star of the show we wanted the sort of the dressing to be the star of the show uh so a little bit of bacon in there just for some interest and now our nice crispy little uh pieces of bread in there our toasty pieces of bread and uh and that's it that's really the whole thing it's quite simple once you've got all that Mison blast done so once you've done all of the uh the little preparations to lead up to this um it comes together pretty much instantly it's just a matter of putting it all together on a plate and uh really really delicious like I said this is sort of a classic fancy restaurant presentation but you can cut it off the stem and just provide it like a salad and mix it all together it just works just as fine if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link in the description below and remember to love your food thank youforeign this week we are doing a classic wedge salad with a blue cheese dressing and we're going to do a little bit of a fancy sort of restaurant styled presentation for this but you can do it simply as well I'd like to remind everyone that we have an affiliate link with Chef's temp as well as a patreon with details in the description below if you need a kitchen thermometer or meat probe you can get that for 15 off if you use code love your food at checkout but first here's our ingredients so we've got a head of iceberg lettuce some bacon Lardo some blue cheese a red onion some cherry tomatoes or grape tomatoes some mayonnaise some yogurt or sour cream a little bit of buttermilk a lemon we're just gonna use the juice of a lemon some white vinegar some bread and a little bit of Tabasco sauce and some Worcestershire sauce as well so we're going to start off with our bacon we want to get our bacon crispy now you can do this however you like you can cut this into lardon you can get just regular bacon and cut it into Lardo we got um some bacon that it's basically it's sort of end cut so it's slightly off shape but we wanted it to remain a little bit meaty once it was cooked so they're pretty big pieces you can get smaller pieces and it will work just fine you can just cut lardom out of sliced bacon from the grocery store now we're going to dice our red onion pretty finely we don't want it very big we want it pretty small and we are going to do a quick pickle with this red onion so we're just going to dump um basically what came out to about uh a quarter cup of red onion into that quarter cup of white vinegar now ours is actually pickling vinegar which is a slightly higher percentage of acetic acid so it's quite tart and we're just gonna let this sit while the bacon cooks and while everything else is coming together you want to start with this part and let everything else come together sort of a little bit later a lot of Mison Plus for this one and then when it's time to actually put it together it comes together really really fast we're going to do a little preparation on our cherry tomatoes as well so we've got cherry tomatoes or grape tomatoes like I said so we're just going to cut these into quarters and then what we're going to do is we're going to Salt them really really well so give them a good a good coating we're using kosher salt here and give them a little stir make sure they're all well coated with the salt and then we're going to toss these into a strainer and put that strainer back over the bowl and let them drain a little bit we're just going to let some of the liquid come out of these and and just dehydrate them slightly almost like a quick cure again like like the onions like a quick pickle so now we've got our blue cheese and we have a really this is a very blue cheese it was really delicious but if you prefer a milder blue cheese you can use that as well a Gorgonzola from the grocery store will work just fine for this we're gonna add in our Mayo once we've got the blue cheese sort of crumbled a little bit and now we're using yogurt but you can use sour cream for this portion or even creme fraiche if you have it we have a recipe on our channel for making your own creme fraiche and it's delicious and will work very very well in this recipe and then we're just going to mix that together now remember this is a salad dressing so it does need to flow a little bit if you find that it's too thick what we're going to do is thin it out a little bit with some buttermilk if you find that it's not too thick if it's if it's the right consistency for you then that's fine you don't have to add the buttermilk if you don't have it on hand or you can use a little bit more sour cream to sort of uh loosen it a little bit and then we're going to take the juice from half a lemon now our lemon just kind of popped right open there we're just going to juice half a lemon here and we're going to add the juice into our dressing as well just for a little bit of acidity and some brightness in there all those other flavors are very creamy and round even if the yogurt is a little bit tart we do want some of that that bright acidity in there that Worcestershire sauce and a little bit of Tabasco again for a little bit of Zing a little bit of depth of flavor in there and we're just going to combine that and make sure it is all well combined and well Blended a little bit of fresh cracked black pepper as well and uh this dressing does have some similarities to like a ranch dressing as well um but um yeah it's it's got that blue cheese Zing to it and uh we're just gonna let that sit now and all those flavors will come together for the bread we're going to cut our bread into pretty small little pieces we're not making Crouton out of this this is more of a sort of a a crispy garnish and what we're going to do is now that our bacon is done so it took quite some time to get it down to here we did render out as you can see quite a lot of fat so we're going to take the bacon out of the pan and let that sit for a little while and then in a larger pan because we've actually got a lot of bread here we're going to put in our bread crumbs and our small sliced bread and we're also going to toss in the the bacon grease from that rendered bacon so I just add that bacon grease in there and that will add a little bit of flavor it adds some oil to the pan to help everything get a little bit toasty and you know you get that beautiful bacony Aroma from everything in there and uh we'll help it get a little bit of color so once they are a little bit toasty and crispy on the outside uh these are ready to go so we can take those out of the pan as well and set them aside now if they're not super super crispy coming out of the pan uh once they've sat down for a little while once you've set them aside and they've cooled off a little bit they will be pretty nice and crispy we actually find that some of these are actually better the next day so now the wedge portion so we're going to cut our um our head of iceberg lettuce here into four now ours is a little bit misshapen you can see the stem goes off at kind of a weird angle so some of them will not have the stem which is ideal because you do want everything to sort of be held together by the stem but uh not the end of the world if it doesn't and then the last thing to do to get everything ready is to chop up the herbs and you don't need to chop them super finely we're going to check ours pretty roughly actually so each bowl is going to get a quarter of a wedge a quarter of a head of iceberg lettuce now if you're ahead of lettuce is huge You may wish to make smaller pieces and cut it into sixths or something like that and then we're gonna spoon that dressing on and a little bit of those herbs and then comes everything else that we've made so a little bit of that bright sour and tangy um quick pickled red onion so you get the sharpness of The Red Onion that tanginess of the uh of the acetic acid the vinegar we're going to add a little bit of those uh slightly dehydrated Tomatoes you can see here uh quite a lot of liquid has come off of those and you can use that liquid for other things as well because it's really nicely tomato flavored and then a little bit of bacon now we didn't do a whole lot of bacon we didn't really want it to be the star of the show we wanted the sort of the dressing to be the star of the show uh so a little bit of bacon in there just for some interest and now our nice crispy little uh pieces of bread in there our toasty pieces of bread and uh and that's it that's really the whole thing it's quite simple once you've got all that Mison blast done so once you've done all of the uh the little preparations to lead up to this um it comes together pretty much instantly it's just a matter of putting it all together on a plate and uh really really delicious like I said this is sort of a classic fancy restaurant presentation but you can cut it off the stem and just provide it like a salad and mix it all together it just works just as fine if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link in the description below and remember to love your food thank you\n"