Target: 6 × 4 inches · landscape

Steakhouse Wedge Salad

48 min · 4 side servings

Ingredients

□ 1/2 small red onion, thinly sliced

□ 1/4 cup apple cider vinegar

□ 1 tsp granulated sugar

□ 1/2 tsp kosher salt, divided

□ 8 oz thick-cut bacon

□ 1/2 cup mayonnaise

□ 1/3 cup sour cream

□ 2 tbsp buttermilk

□ 1 tbsp lemon juice

□ 1 large iceberg lettuce

□ 1 cup cherry tomatoes

□ 2 tbsp chives

□ 4 oz blue cheese, divided

1. Quick-pickle the onion. Heat the oven to 400 F.

2. Bake bacon in one layer for 16–18 minutes, rotating once, until deeply crisp; drain.

3. Whisk the creamy blue cheese dressing. Cut, rinse if needed, and dry iceberg into four wedges.

4. Prep garnishes, dress wedges, then add bacon, tomatoes, onion, blue cheese, chives, and pepper.

Cook’s note: Dry the iceberg well and add bacon at the last moment for the cold-crisp steakhouse contrast.