Iceberg Wedge Salad

_MG_5671 _MG_5675Most of the time, my preferred salads are either of the crunchy Asian variety, or some type of arugula-blue cheese-pear mash-up. But every now and then, all I really want is crisp iceberg lettuce, creamy blue cheese dressing, crispy bacon, and of course, avocado – yes, it might be old-fashioned, but sometimes you just can't beat a good iceberg wedge salad. I made these to go along with the wings while we were watching the Super Bowl, and I must say, it was pretty perfect. If you're anywhere on the East Coast, you're probably snowed in, or at least had a pretty bad commute this morning – and I think that this salad is the perfect antidote, hearty but crunchy, doused in a rich dressing and filled with salty delicious bits -- just how it should be for a snow day. _MG_5674

_MG_5686Iceberg Wedge Salad (adapted from Bon Appétit, serves 4)

4 oz. slab bacon (we used turkey bacon instead)

1/2 finely chopped shallot

3/4 cup sour cream

1/2 cup buttermilk

1 Tbsp. chopped fresh chives

1 1/2 Tbsp. apple cider vinegar

1/2 cup crumbled mild blue cheese

1 small head of iceberg lettuce

1/4 thinly sliced small red onion

1 avocado, thinly sliced

Place a skillet over medium heat. Cut bacon into 1/2-inch pieces, and add to pan, cooking until crisp, 7-8 minutes. Place on a paper towel. Whisk shallot, sour cream, buttermilk, chives and vinegar in a small bowl, then slowly stir in blue cheese. Season well with salt and pepper.

Quarter the iceberg lettuce into wedges and place onto four plates. Drizzle with dressing, then sprinkle red onion, bacon, avocado and additional chives. Serve immediately.