This is my take on a proper American steakhouse wedge salad. I swap the usual iceberg for crisp cos so it layers better and actually holds the blue cheese dressing. The dressing gets loosened with buttermilk, sharpened with lemon, and packed with plenty of cheese. Crispy pancetta over the top for crunch. It’s quick, classic, and exactly what I want next to a grilled steak or BBQ.
Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
5 minutes
This is my take on a proper American steakhouse wedge salad. I swap the usual iceberg for crisp cos so it layers better and actually holds the blue cheese dressing. The dressing gets loosened with buttermilk, sharpened with lemon, and packed with plenty of cheese. Crispy pancetta over the top for crunch. It’s quick, classic, and exactly what I want next to a grilled steak or BBQ.
Ingredients
-
150g pancetta
-
1 tsp peanut oil
-
80ml (⅓ cup) buttermilk
-
100g (⅓ cup) mayonnaise
-
150g blue cheese
-
juice of 1 lemon
-
sea salt, to season
-
1 bunch chives
-
1 cos lettuce
-
200g grape tomatoes
Directions
Slice the pancetta into lardons. Heat the oil in a frying pan over medium heat. Add the lardons and cook for 4-5 minutes, stirring occasionally, until browned and starting to crisp.
Transfer to a bowl lined with some paper towel and allow to drain.
Mix the buttermilk and mayonnaise in a medium until smooth, then mix in the lemon juice. Finely chop the chives and add ⅔ of them to the bowl. Crumble in the blue cheese and continue mixing. Season with some salt and set aside.
Separate the cos leaves, but stack them in the same order that they came apart. Slice the tomatoes into quarters.
To build the salad, dip 2 of the larger outer leaves in the dressing, scraping off the excess, then place down on a serving platter, side by side, curved side up. Sprinkle over some of the lardons and tomatoes, then repeat the layering.
Finish with a drizzle of dressing, sprinkle of extra lardons, and the remaining chives.
Recipe notes
Origins
Wedge salad is an American steakhouse staple, originating in the 1920s. It often uses an iceberg lettuce wedge, but this version takes the Cos lettuce for a modern take on the plating with the rich blue cheese sauce.
Sourcing
If you can’t find a piece of pancetta to dice up you can substitute with speck or some thick cut bacon.
Storage
Once dressed, the salad will begin to soften, so it is best eaten as soon as served.
Serving ideas
This is a great side dish for a grilled steak or your next BBQ dinner.
