BLT wedge salad with chipotle blue cheese dressing
Servings 4
Author Lisa Fain
Ingredients
Ingredients for the dressing:
4ouncesblue cheese, crumbled and divided
1/2cupmayonnaise
2tablespoonsbuttermilk, plus more if needed
1clovegarlic, chopped
1/4teaspoonpaprika
1/2teaspoonchipotle chile powder or 1 canned chipotle chile in adobo
2teaspoonswhite wine vinegar
1/2cupsour cream or thick Greek-style yogurt
Salt and black pepper to taste
Ingredients for the salad:
1head of iceberg lettuce
8piecescooked bacon, crumbled
1cupdiced red ripe tomato
Instructions
To make the dressing, place the half the blue cheese crumbles, mayonnaise, buttermilk, garlic, paprika, chipotle chile powder (or canned chipotle chile), and vinegar in a blender and blend until smooth. Stir in the sour cream and remaining blue cheese crumbles. Taste and add salt and black pepper to taste.
If you want a thinner dressing, stir in more buttermilk until it’s the desired thickness.
To make the salad, cut the iceberg lettuce into four wedges, lengthwise. Place each wedge on a plate, and top with crumbled bacon, diced tomatoes and chipotle blue cheese dressing.