Bon Appetit's Classic Wedge Salad

Valene served this classic wedge from Bon Appetit at our last dinner.  She added butter lettuce with the iceberg.  Loved the thinner and slightly different dressing.  Excellent!

Wedge Salad
4 servings
Cut 4 oz. 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.

Whisk 1/2 finely chopped small shallot
1/4 cup sour cream,
1/2 cup buttermilk,
1 Tbsp. chopped fresh chives,
and 1 Tbsp. 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 with kosher salt, freshly ground black pepper, and more vinegar, if needed.


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,
toasted sliced almonds,
 and more crumbled blue cheese and chopped chives.